• In a large bowl, whisk together eggs, Greek yogurt, whole milk, vanilla extract, fresh lemon juice and lemon zest.
• In a separate mixing bowl, whisk together all-purpose flour, baking soda and poppy seeds.
• Add dry ingredients to wet ingredients (batter can be quite thick). Cover the batter and keep in fridge until ready to cook the pancakes (up to 24 hrs.)
• Heat a large skillet or non-stick griddle over medium-high heat and grease with a little butter or oil.
• Drop batter by 1/4 cup scoops onto the hot pan. Cook until bubbles form on the top of each pancake and the first side is golden brown (about 2–3 minutes). Flip and cook another 1–2 minutes on the second side.

Blueberry Chia Compote

• To make the compote, combine 1 cup blueberries (fresh or frozen), 1 tablespoon maple syrup (optional if your blueberries are not sweet enough), 2 tablespoons chia seeds, and 1 tablespoon lemon juice in a small saucepan. Cook over medium-low heat for 5–7 minutes, stirring occasionally, until thickened and jammy. Let cool slightly before spooning over your stack.
• Top cooked pancakes with blueberry chia compote, a dollop of Greek yogurt and a drizzle of nut butter for extra nutrients and satiety.