In a large bowl, whisk together the coconut oil, eggs, maple syrup, vanilla extract and lemon juice.
Add the oat flour, baking soda, salt, and lemon zest. Stir until well incorporated. Pour in the milk and whisk until just combined.
Heat a large pan or griddle over medium heat. Add a bit of coconut oil, then ladle ¼ cup batter into the pan for each pancake. Top each pancake with a sprinkle of blueberries.
Cook for 3-5 minutes, until small bubbles start to form on the top of the pancake, then flip and cook on the other side for an additional 3-5 minutes, until golden brown on both sides. Continue with the remaining batter.
Serve the pancakes warm, with additional blueberries and maple syrup if you like.
*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms.You can purchase pre-made oat flour at many grocery stores and natural food markets or online.If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.**Substitute any kind of unsweetened milk to keep this recipe nut-free.Swap in any fresh berry or chopped fruit you have on hand.Top with maple syrup, or almond butter and blueberry jam. Yum!