Preheat a griddle or non-stick frying pan over medium heat for about 5 minutes.

In a small bowl, mix 2 tablespoons of flax meal with 6 tablespoons of water. Let it sit for 5–10 minutes.

In a large mixing bowl, combine quinoa flour, baking powder, cinnamon, arrowroot starch, coconut flour, and salt. Whisk until well blended.

In another bowl, mix the prepared flax eggs with mashed banana, coconut yogurt, non-dairy milk, almond oil, lemon juice, and lemon extract until smooth.

Pour the wet mixture into the dry ingredients. Stir gently until combined, and fold in lemon zest and poppy seeds.

Lightly grease the griddle and pour 1/4 cup of batter for each pancake. Cook for about 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes.

Serve warm topped with fresh berries, coconut yogurt, and maple syrup.