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1
Preheat a large skillet or griddle to medium heat.
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2
Preheat oven to low heat (180 F - 200 F).
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3
In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.
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4
In another medium mixing bowl, whisk one egg until frothy.
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5
Then add milk, oil and almond extract; then whisk until combined.
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6
Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
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7
Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
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8
Immediately place six blueberries (evenly spaced) on top of each pancake.
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9
Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry.
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10
Turn and cook for another 2 minutes until golden brown.
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11
To keep pancakes hot until ready to serve, place on a heat-resistant plate in the oven on low heat.
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12
Meanwhile, bring a small skillet to medium heat.
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13
Toast the slivered almonds, stirring often, until fragrant and light brown in color (around 8-10 minutes).
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14
Remove from heat, immediately sprinkle with cinnamon and sugar, toss to evenly incorporate and set aside to cool slightly.
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15
Serve pancakes hot with butter, maple syrup and toasted almonds sprinkled on top.
