Preheat oven to 350ºF and spray a 10-inch by 7-inch casserole dish with nonstick cooking spray.
Prepare 2 flax eggs by mixing together 2 tablespoons ground flax seeds and 6 tablespoons of warm water. Mix and let sit for 15 minutes or until gelled.
Place banana, 1 cup of blueberries, maple syrup, vanilla, and almond milk in a blender or food processor (I used a single serve smoothie cup) and process for about a minute or until everything has pureed.
Transfer into a bowl and add rolled oats, white whole wheat flour, baking powder, and a pinch of salt and mix. Then, add in flax eggs and mix again. Finally add in blueberries and lemon zest and mix again.
Transfer batter into casserole dish and use a spatula to spread evenly. Add additional blueberries on top.
Bake at 350ºF for 30 minutes or until fully cooked.
Serve with fresh lemon zest and Greek yogurt.