Add oats to a high-powered blender and blend until flour-like consistency.
Add remaining ingredients (except for blueberries) and blend until well-combined. If batter is too thick, add an extra splash of milk. Let batter sit while you preheat skillet.
Heat a skillet or griddle over medium high heat. Grease with a little butter, oil, or cooking spray.
Drop ¼ cup batter for each pancake. Immediately top with blueberries. Cook for 2-3 minutes, flip, and cook on the other side for a couple more minutes until cooked through.
Serve topped with thawed wild blueberries and maple syrup.