• Combine the water and flax seed in a small bowl. Stir together. Let set for 10 minute to thicken (this makes a flax egg).
• Zest your lemons. Set aside the zest. Add the lemon juice from both lemons into a large bowl with the non-dairy milk. Let set for 10 minutes in order to curdle to make a vegan buttermilk.
• After 10 minutes, add the flax mixture, coconut cream, maple syrup, vanilla and half of the lemon zest. Whisk together. Add in the flour, baking powder, salt, poppy seeds, and remaining lemon zest. Whisk again, just until combined. Careful not to over mix. Let your batter sit for 5 minutes. Doing this helps it get airy and puffy. 
• Over medium low heat, add some vegan butter or spray oil to a skillet. Pour ¼ cup pancake batter and cook for 2-4 minutes. Once there are a lot of bubbles or the other side is a golden brown, flip and then cook for another 1-2 minutes. Remove from heat and repeat until no batter remains.
• Top with syrup, fresh fruit, vegan lemon curd or any other favorite pancake toppings.

For Vegan Lemon Curd (Optional)

• In a small pot over medium low heat, add the sugar, cornstarch, turmeric, and salt. Whisk together. Add the lemon zest, lemon juice and plant milk. Whisk together well, then whisk constantly until it starts to thicken and stick to the whisk (about 4-5 minutes). Remove from heat and allow to thicken up more.