Whisk together the flax and water and set aside to gel.

Combine the flour, baking powder and poppy seeds in a large bowl. 

In a medium bowl, combine together the flax eggs, mashed bananas and coconut yogurt, whisking until well mixed. Pour into the dry ingredients and mix until a smooth batter forms.

Heat your skillet to medium-hot and grease it with a bit of butter. 

Pour batter to the pan in ¼ cup measures.

Cook for 2-3 minutes until mixture starts to bubble. Turn and cook on other side for another 2-3 minutes.

Serve warm with fresh berries, a dollop of coconut yogurt and a tablespoon of maple syrup.