In a small dish, whisk together the ground flaxseed and water to form a flax egg. Set the dish aside and allow the mixture to thicken.

In a mixing bowl, whisk together the dry ingredients, from the whole wheat flour to the salt.

In another bowl, whisk together the non-dairy milk, yogurt, lemon zest, thickened flax egg and lemon juice. Use the juice of 1 whole lemon if you want a more potent lemon flavor.

Add the wet ingredients into the dry ingredients and mix until a smooth batter forms.

Heat a skillet over medium heat.

Use cooking spray or coconut oil or coat the pan and then pour ¼ cup of pancake batter on the the skillet at a time, spreading out the batter with the back of the measuring cup to form a flat circle. Once the edges of the pancakes start to form bubbles, flip the pancakes over and allow them to cook for another minute or two on the other side. Continue this process until all the batter has been used.

Serve the pancakes warm with maple syrup, fresh fruit and whatever toppings you desire!