In a large bowl stir together the spelt flour, buckwheat flour and all-purpose flours.
Stir in the the oats and baking powder.
Make a well in the center and add milk, grapeseed oil, maple syrup, honey, and eggs. Stir lightly just until mixed. Do not overmix, batter will be lumpy.
Add blueberries and lemon zest to taste and fold in.
Pour 1/4 cup batter into skillet. Once one side is browned and a few bubbles form, flip and brown the other side until pancake is cooked through.
Serve with butter and more maple syrup.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/07/11/lil-buckaroo-flapjacks/