2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/3 cup granulated sugar
2 teaspoons almond extract
3 tablespoons vegetable oil
2 cups buttermilk
1/3 cup water
2 cups blueberries
1/2 cup toasted slivered almonds, ground
Mix all dry ingredients together and set aside.
In a separate bowl add all liquid ingredients and whisk together until egg is mixed in well. Slowly add liquid ingredients to the dry mixture. Stir until mixture is smooth. Fold in blueberries and almonds.
Spray a griddle with nonstick spray and pour one cup of the batter onto the griddle. Cook over medium heat until bubbles form on pancakes and then flip to cook on the other side.
Serve with blueberry syrup.
Yield: 12 pancakes.
NOTE: To toast the almonds, place on a baking sheet at 350 degrees F for 20 minutes or until brown. Stir almonds halfway through baking to ensure even browning.