Preheat a non-stick skillet or griddle over medium heat for about 5 minutes.

In a small bowl, whisk together the flour, baking soda, and salt.

In a large bowl, combine eggs, almond milk, lemon zest, lemon juice, coconut oil, maple syrup, and vanilla extract and whisk until smooth.

Gradually add the dry ingredients to the wet ingredients while whisking continuously until lump-free.

Gently fold in blueberries to the batter without crushing them.

Using an ice cream scoop, measure batter onto the skillet and cook until bubbles form on top, about 3-4 minutes.

Flip and cook for an additional 2-3 minutes until golden brown.

Serve warm with maple syrup, fresh blueberries, or dairy-free yogurt.