Place blueberries in a cup. Add 1 tsp vanilla and 1/4 cup hot water. Water should cover or almost cover dried blueberries. Let soak for 1-12 hours. The longer they soak the more the blueberries will absorb. *I like to prep the blueberries the night before. This way they are ready for me when I make pancakes in the morning. Before adding to pancake batter, drain any excess liquid.

In a medium mixing bowl, add oil, sugar, vanilla, egg, lemon juice and zest. Blend until mixture turns light yellow.

Add GF flour, oat flour, baking soda, and salt. Mix only until dry ingredients are wettened. Add milk, mix until blended.

Fold in well-drained blueberries. The more the batter is mixed, the more it will change color to purple/blue from the berry juice.

Using a skillet or non-stick pan over medium heat, add a small amount of fat (butter, oil, pan spray) to the pan. Pour 1/4 to 1/3 cup batter for each pancake. Cook until small bubbles begin to form and bottom starts to brown, about 2-3 minutes. Flip and cook additional 1-2 minutes until pancake begins to brown. Both sides should be light to medium brown and cooked all the way through.

Serve with your favorite toppings, blueberry sauce, lemon syrup, etc.