Step 1

In a large mixing bowl whisk together the oat flour, salt, and baking powder.

Step 2

In a separate small bowl combine the coconut milk, maple syrup, lemon zest and juice, and vanilla. The maple syrup is heavy and will sink to the bottom. So stir the mixture very well, and immediately pour into the dry ingredients. Stir just until there's no visible dry flour.

Step 3

Preheat a large non-stick skillet or an electric griddle over medium-low heat, and let the batter rest while pre-heating.

Step 4

Once the cooking surface is hot enough that a drop of water sizzles, gently fold the blueberries into the batter. Ladle about ⅓ cup batter per pancake onto the pan/griddle. You may need to adjust the heat slightly during cooking to get it just right. Flip the pancakes once bubbles appear all across the top, the edges look set, and the undersides are golden (about 3 minutes on the first side). The second side will cook more quickly, about 1-1½ minutes.

Step 5

Serve lemon blueberry pancakes warm with maple syrup and any other toppings you enjoy, such as vegan yogurt, butter, berries, and nuts or seeds.