Add ground flax seed and 3 tablespoons of water to a medium mixing bowl. Let sit.
Add rolled oats to a blender and blend into a coarse flour.
Zest lemon and set aside zest; you should have between 1 and 2 teaspoons of lemon zest.
Juice half of the lemon and add it to a medium bowl with the flax mixture. Add remaining wet ingredients to the same bowl: almond milk, apple cider vinegar, maple syrup. Stir to combine.
Add oat flour and and remaining dry ingredients to the wet ingredients: baking powder, baking soda and turmeric (if using). Stir to combine.
Add lemon zest, taste, add more zest, as desired.
Heat a non-stick skillet over medium-low heat. Pour batter into non-stick skillet, forming a 3-4 inch pancake. Top with blueberries. Let cook for 2-3 minutes, or until edges begin to turn golden-brown. Flip. Let cook for another 1-2 minutes. Remove from heat. Repeat with remaining batter.
Enjoy topped with additional berries and/or a drizzle of pure maple syrup.