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Make the lemon curd first by whisking together eggs and egg yolk in a medium bowl
Add honey, lemon juice, and lemon zest to the egg mixture and whisk until smooth
Warm a saucepan over medium-low heat and pour the egg mixture into the pan
Cook over low heat, whisking constantly, until thickened (about 10 minutes), being careful not to let it boil
Pour the mixture through a fine-mesh strainer into a glass jar
Heat a large skillet on medium-low heat for the pancakes
In a medium bowl, whisk together eggs, yogurt, lemon juice, lemon zest, honey, and vanilla
Add oat flour, baking powder, baking soda, salt, and poppy seeds, stirring gently until just combined
Lightly coat the pan with coconut or avocado oil
Pour ¼ cup of batter onto the pan and cook for 1-2 minutes on one side
Flip and cook for another 1-2 minutes
Repeat with remaining batter
Plate the pancakes and serve with lemon curd and yogurt
Sprinkle with powdered sugar or monk fruit if desired