Step 1

Preheat a griddle over medium heat.

Step 2

Whisk together the flax and water and set aside to gel.

Step 3

In a large mixing bowl, whisk together the flours, baking powder, cinnamon and salt.

Step 4

Beat together the flax eggs, banana, yogurt milk, oil, lemon juice, vanilla and lemon flavor, then pour into the dry and mix until a smooth batter forms. Fold in the lemon zest and poppy seeds.

Step 5

Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.

Step 6

Serve warm with fresh berries, a dollop of coconut yogurt and pure maple syrup.