In a medium bowl, whisk together the oat flour, baking powder, poppy seeds, and salt. Set aside.
In a separate large bowl, whisk together the Greek yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar, vanilla extract, and almond extract until smooth. This step is crucial as it ensures a uniform batter.
Gently add the dry ingredients to the wet ingredients. Mix with a wooden spoon until just combined; a few lumps are okay to keep your pancakes light and fluffy.
Stir in the blueberries gently. If the batter seems too thick, you can adjust the consistency by adding a tablespoon more of almond milk or oat flour.
Lightly coat a griddle or skillet with butter or oil and place over medium heat. It’s essential to preheat your cooking surface to ensure even cooking.
Once the skillet is ready, pour ¼ cup of the batter onto the griddle for each pancake. Cook for about 2 to 4 minutes, or until the edges bubble and the top looks set.
Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown on the other side.
Wipe the skillet clean and repeat the process with the remaining batter.
Serve warm, topped with extra blueberries and a drizzle of maple syrup.
