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Combine all the ingredients in a blender and blend until smooth and bubbly. Add 1 tablespoon poppy seeds, 1 tablespoon lemon juice and 1 tablespoon lemon zest to the batter after blending and mix thoroughly.
Transfer the batter to a bowl and allow to rest for 10 minutes. This step enhances the texture and flavour of the pancakes.
Meanwhile, preheat a non-stick trying pan (skillet) over a low-medium heat. If your pan is not non-stick, grease it with plant-based butter.
Pour 4 tablespoons of the batter into the pan and cook for 2-5 minutes until bubbles form on the surface and the edges appear set, then carefully ip and cook the other side until golden brown. Repeat with the remaining batter, then serve pancakes with soya yoghurt, blueberries and maple syrup.