1. Whisk together the flour, baking powder, baking soda, salt and zest.
2. In another bowl, whisk together the milk, yogurt, lemon juice, egg, egg white, honey and almond extract.
3. Combine the wet and dry ingredients until just mixed. Fold in the poppy seeds.
4. Preheat a large skillet over medium heat. Coat lightly with cooking spray. Spoon 1/4 cup of batter at a time onto the hot skillet. Cook until bubbles form and the edges start to look dry. Flip and cook for another minute or so, until the pancakes are cooked through.