Whisk together yogurt, eggs, zest, orange juice, maple syrup, and vanilla extract in a large bowl.
Mix in tapioca flour, almond flour, baking powder and salt. Fold in blueberries.
Place pan over medium heat, grease pan, then use an ice cream scoop to scoop the batter onto pan. Cook on each side for 2-3 minutes, until bubbles begin to show in the batter, then flip.