In a medium size mixing bowl, whisk together the eggs, vanilla, almond extract, almond milk, and sugar until combined.
Fold in the flour, almond meal, baking powder, and salt. Mix until combined.
Set a large non-stick or cast iron skillet over medium heat. If not using non-stick pan, add a small pat of butter or cooking spray to lightly coat pan. Add batter to the pan using ladle or ¼ cup. You can make 2-3 at a time depending on the size of your pan.
Add a small handful of blueberries (about 5-6 per pancakto the top of the pancakes.
Cook on the first side until golden brown on the bottom and beginning to form bubbles on the top, about 2 minutes.
Flip and cook on the second side until golden brown, about 1 to 2 minutes. Don’t keep them on the second side too long or the blueberries will explode. Repeat to make the remaining pancakes.
Serve pancakes immediately with butter, maple syrup and a few fresh blueberries.