Whisk ground flax seed + water into a small bowl. Set aside for 2 minutes to become consistency for flax egg.
In a mixing bowl add granulated stevia, poppy seeds, pure vanilla extract, coconut oil, lemon juice + lemon zest. Whisk together.
Add gluten-free flour, baking powder and salt until well combined.
Keep whisking together and add milk to the pancake mix until smooth and well combined.
Heat up a nonstick pan or griddle on medium-high. Scoop 1/4 cup of batter onto lightly greased pan or griddle. Cook about 2 minutes on each side or until golden grown.
Frosting Topping
Melt vegan butter into a bowl. Add powdered stevia until thickened. Drizzle on top of pancake with fresh lemon zest.
Keyword Gluten-Free, No refined sugar, No sugar, Pancakes, Vegan Frosting, Vegan Pancakes, Vegan Poppy Seed Pancakes