Stir the yeast in to the warmed milk and let it sit while you mix the dry ingredients.
In a large bowl, combine the flour, sugar, and salt.
Add in your eggs, then pour in your milk with yeast.
Mix this well, just until the ingredients are combined. Don't overwork it because the pancakes will be tough. The mixture will resemble bread dough, and not your typical pancake batter.
Cover the bowl with a kitchen towel and let it sit for 30 minutes.
After the batter has rested, gently fold in your blueberries and lemon zest.
Heat a large nonstick pan or skillet over medium low heat. Melt some oil or nondairy butter in the pan. You can cook these in some nondairy butter or oil of your choice. I find that coconut oil cooks them nicely and adds a delicate, coconut flavor.
I like to use an ice cream scoop with spring release to get these in the pan. The dough can be a bit tricky and sticky to work with at first, and you may want to gently shape it with your scoop or spoon once it's in the pan. Don't be discouraged, they're well worth the effort!
Cook the pancakes on both sides until they're light golden brown and cooked through the middle. These are thick, fluffy pancakes, so you'll want to be sure you don't have the heat up too high or the outside will cook too fast and the centers will still be raw.
Top with a generous shake of powdered sugar and some fresh blueberry compote.