Add oat flour, buckwheat flour, baking powder, baking soda, and salt to a medium-sized bowl.
Add plain yogurt, raw milk, and lemon juice to a large bowl and mix very well.
Add eggs to a small bowl and whisk until well blended. Mix the eggs into the yogurt mixture until well blended.
Add the flour mixture 1/2 cup at a time into the wet mixture, folding and mixing until combined, but do not over-mix. Let the mixture rest for 30 minutes. (Play a game with your kids or write a letter as you wait).
If adding blueberries, carefully fold them in now.
Heat pan to medium heat, when hot add a tin layer of butter or non-inflammatory oil.
Pour batter onto heated pan in about 1/3 cup portions. Cook until the top starts to look dry and makes bubbles. Flip and cook for about 2-3 minutes or until done. Serve with whipped cream cheese filling, butter, fruit, or pure maple syrup.
