1 cup flour of choice
½ tsp each baking powder and baking soda
2 tbsp each ground almonds and sugar or sweetener
1 tsp lemon zest
¾ cup Greek yogurt
6 tbsp almond milk, or any milk
1 egg
½ tsp almond extract
¼ cup slivered almonds
1 cup fresh blueberries

In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth. Combine wet and dry ingredients. Fold in slivered almonds and blueberries. Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through).

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