Mix dry ingredients together in a small bowl. Set aside.
Mix wet ingredients together in a large bowl.
Add the flour mixture to the wet mixture and mix until just combined. Be sure not to over-mix. Stir in blueberries and almonds. The batter should be thick and sticky.
Heat some Earth Balance in a griddle pan over a medium flame. Once the butter-like spread has melted, drop the batter in circles onto the griddle using two spoons or a ladle. Allow pancakes to cook on one side until they are golden-brown. Flip and repeat on the other side. Continue this process until batter is finished. (Cooking tip: You will know that pancakes are ready to be flipped when you see small bubbles forming on their edges. Do not rush the flipping process! You may wind up with scrambled pancakes!).
Serve pancakes topped with Greek yogurt and blueberries.
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