Prepare the Lemon Curd: In a medium bowl, whisk together the eggs and egg yolk. Add in the maple syrup, lemon juice and lemon zest, and whisk again until smooth.

Warm a saucepan over medium-low heat. Pour the egg mixture into the pan and cook over low heat, whisking constantly, until it begins to thicken; about 10 to 15 minutes. Make sure to not let the egg mixture boil. Do not overcook, as the eggs will become lumpy. It should have the texture of loose pudding. 

Remove the pan from the heat and pour the mixture through a fine-mesh strainer into a glass jar. This set makes for silky smooth lemon curd and removes and overcooked egg whites. Cool the lemon curd then store in the refrigerator for up to a week.

For the Pancakes: Heat a large skillet on medium-low heat.

In a medium bowl, whisk together the eggs, yogurt, lemon juice, lemon zest, honey, and vanilla. Add in the oat flour, baking powder and baking soda, salt and poppy seeds. Gently stir until just combined. 

Lightly coat the pan with coconut or avocado oil. Pour 1/4 cup of batter onto the pan and cook for about 3-4 minute on one side. Flip and continue to cook for another minute or two. Continue with the rest of the batter. 

Plate the pancakes. Serve with lemon curd and yogurt. Sprinkle with powdered sugar or monk fruit if desired.