Blueberry-Poppy Seed Pancakes (Forks Over Knives)

2 TB flaxseed meal
1-1/2 c white whole wheat flour
3/4 c quick oats
2-1/4 tsp baking powder
2 tsp poppy seeds
1/4 tsp sea salt
1-1/2 c unflavored plant milk
2 TB maple syrup
1 TB lemon juice (1/2 large lemon)
1-1/2 c fresh blueberries
        lemon zest

In a small bowl (2 cup size), combine flaxseed meal and 1/4 c water; let stand 10 minutes.

In a large bowl, stir together the next five ingredients (through salt). 

Add milk, maple syrup, lemon juice to flaxseed mixture and stir. Add to flour mixture and stir until combined.

Spread about 1/4 c batter in a hot skillet (preheated) set on medium-low. Sprinkle on about 6-8 blueberries depending on the size of the blueberries. push down into batter. Cook about 2 minutes until top looks dry. Flip and cook until done, about 2 minutes more. 

Makes about 9-12 pancakes. Serve with additional syrup if needed.