Juicy blueberries and crunchy granola are the ultimate duo in these SUPER thick and fluffy blueberry granola pancakes! Drizzle them with tons of almond syrup for a breakfast winner!
In a large bowl, whisk egg, yogurt, agave, oil, vanilla, and buttermilk until smooth. Gradually whisk in flour, baking powder, baking soda, and salt until batter is just combined. Fold in granola and blueberries.
Cook pancakes by 1/4-cupfuls on a greased medium-high skillet 1-2 minutes on each side, flipping once. Keep pancakes warm.
In a small serving pitcher, combine toasted almonds, extract, and maple syrup. Drizzle over warm pancakes and serve immediately. Enjoy!