In a bowl, add all of the dry ingredients — that's the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest — and mix really well. Press and mix to break all the almond flour lumps, because once you add the wet ingredients, those lumps will be harder to mix in.

Then, mix in the non-dairy yogurt, maple syrup, vanilla, lemon juice, and oil.

Add 2 tablespoons of the milk/club soda and mix in, and see if the mixture is like a pancake batter consistency. Otherwise add another 1 to 2 more tablespoons of the non-dairy milk, and mix in. Once you mix, it should be like a pancake batter. Let it sit for five minutes to thicken a little bit. We want it to get a little thicker than pancake batter.

Preheat a skillet over medium heat, and let the skillet get nicely and evenly hot. Since we're using almond flour, we don't want to cook it at really high heat. Once the skillet is hot, add a little bit of oil or vegan butter and spread all around. Ladle ¼ cup of the batter onto the skillet and spread it out a little bit. Then, top it with some blueberries, and repeat for as many pancakes as will fit into your skillet.

Cover the skillet with a lid. Covering the skillet allows the heat to be trapped in the skillet and also adds a little bit of steam and more moisture to the pancakes, which is essential for gluten free pancakes, as they can dry out really quickly.

Once the pancakes are rising and the edges are starting to set, open the lid, and flip them. Cover again with the lid, and continue cooking for 2 minutes or more, until the pancakes are golden on the other side, as well.

Repeat for all the pancakes. Serve them with some vegan butter and maple syrup, as needed, or some more fresh fruit on the side.