In a mixing bowl, mash the banana until smooth. Add in the egg and whisk until well combined.
Stir in the almond meal, almond butter, vanilla protein powder, cinnamon, and almond extract. Mix until the batter is smooth and well incorporated.
Gently fold in the blueberries into the batter. If using frozen blueberries, mix them in straight from the freezer.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or vegetable oil to prevent sticking.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles begin to form on the surface. Flip and cook for an additional 2-3 minutes until golden brown.
Remove pancakes from the skillet, stack on a plate, drizzle with maple syrup, and enjoy!
