Combine the flour, protein powder, baking powder and salt in a large mixing bowl.
In a smaller mixing bowl, combine the non-dairy milk, lemon juice, maple syrup and lemon zest.
Add the wet ingredients to the dry, stir, and let sit for 5 minutes while you heat up a greased frying pan over low-medium heat.
Gently stir the frozen blueberries into the batter.
Scoop the batter onto a heated pan using a 1/4 cup measure. Cook for about 4 minutes until dry around the edges and bubbling in the middle, carefully flip, and cook on the other side for another 4 minutes or until golden and cooked through.
Top pancakes with maple syrup, extra blueberries and lemon zest.