In a high-speed blender, add oats and blend on high until oats turn to flour.  

To the blender, add banana, lemon juice, plant-based milk, granulated stevia, lemon extract, vanilla extract and salt. Blend on high until smooth. 

Transfer blender contents to a small mixing bowl. Stir in poppy seeds and baking powder. 

In non-stick skillet over medium-high, lightly spray with cooking oil. 

Pour about ⅓ cup batter into the center of the pan. Cook until bubbles form and the edges of the pancake appear dry. Carefully flip and brown the other side. 

Repeat the pancake process with the rest of the batter. 

Serve hot with (light or sugar-free) syrup.