To prepare the 2 flax eggs, add 2 tablespoons of ground flax seed to 6 tablespoons of water. Let is sit for 10-15 minutes.
In a separate small bowl or glass, add the almond milk and lemon juice. Set aside, about 10 minutes. This creates a vegan buttermilk.
If using rolled oats, make oat flour by placing 1½ cup oats in a blender. Blend until finely ground.
Place the buttermilk, flax eggs and additional ingredients, except the poppy seeds, in a blender and blend until smooth. Stir in poppy seeds and set aside.
Heat a griddle or large pan over medium heat for about 1-2 minutes. When pan is evenly heated, melt 1-2 teaspoons of coconut oil. Scoop a 1/4 cup of batter onto the griddle/pan to form pancake circles. (if batter is too thick, add a tablespoon of milk at a time, until it's pourable.)
Cook the pancakes until you notice bubbles form on the top and the edges are formed, about 2-3 minutes. Now flip your pancake and cook the other side about 2-3 minutes, until light golden brown. Place finished pancake on paper towel-lined plate. Repeat until all the batter is gone. Add a tiny bit of oil to the pan before placing fresh batter down.(about 1/4- 1/2 teaspoon of oil)
Serve warm with maple syrup