In a blender, pulse the oats, flaxseed, almond milk, banana, lemon zest, baking powder, salt, and stevia until smooth.

Pour batter and form 3 pancakes onto a pan heated over medium heat and coated with cooking spray.

Push several blueberries into each pancake (you may have some left over). Cook pancakes until bubbles form and the bottoms are lightly browned, then flip and cook for another few minutes.

Place pancakes on a plate, top with syrup, butter, or honey, and any leftover blueberries and additional lemon zest if you choose.