Measure almond milk in a measuring cup and add lemon juice. Allow to sit for 5 minutes to thicken.

Meanwhile, whisk egg and oil in a medium-large mixing bowl. Whisk in the milk once it has thickened.

Place oats, flour, chia, flax and hemp seeds, sugar, baking powder, baking soda and salt in a blender or food processor and pulse on and off to break the oats down a bit, but not until powder fine. Pour dry mix over the wet and gently whisk together just until combined.

Heat electric griddle, heavy sauté pan or nonstick pan. Coat with nonstick spray and heat until a few drops of water dance. Dole out 1/4 cup (60 ml) amounts of batter at a time (we use an ice cream scoop) and cook over medium heat until bubbles begin to appear here and there, about 1 to 2 minutes. The bottoms should be golden brown. Flip over and cook for about 1 minute more or until that side is golden brown as well. Serve hot with fresh fruit and/or real maple syrup.