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In a medium bowl, whisk together the pastry flour, almond flour, baking powder, baking soda and salt until well combined and there are no clumps. In a large bowl, whisk together the eggs, yogurt, milk, lemon juice, maple syrup, oil, lemon zest and vanilla until well combined. Add the flour mixture to the milk mixture, and stir until just combined and no dry streaks remain. It’s okay if the batter has some lumps. Gently stir in the poppy seeds.
Heat a large nonstick griddle or skillet over medium-high heat. Brush lightly with oil. Add a small drop of the batter to the griddle or skillet, and if it immediately sizzles, the pan is ready. Use a No. 16 disher or a ¼-cup (60 milliliter) measure to scoop 3 to 4 mounds of the batter onto the griddle or skillet, depending on the size of your pan. Reduce the heat to medium and cook until the pancakes are browned on the bottom and beginning to dry at the edges, about 2 minutes. Flip and cook until the other sides are browned and the pancakes are cooked through, about 2 minutes more. Adjust the heat as needed if the pancakes are browning too quickly. Repeat with the remaining batter.
Serve the pancakes topped with confectioners’ sugar, maple syrup, if desired, and/or a slice of lemon, if you’d like.