Fluffy Almond Croissant Inspired Blueberry Pancakes

To make the almond frangipane, combine the softened butter, sugar, almond flour, egg, almond and vanilla extract to a medium bowl. Using a hand mixer, beat the ingredients together until smooth. Put the frangipane into a piping bag or Ziplock bag and set aside until ready to swirl into the pancake batter. Wait to cut off the tip of the bag.
Using a medium bowl, add the flour, salt, baking powder and baking soda. Whisk together.
In a separate large bowl, add the eggs, buttermilk, cooled melted butter, sugar, and vanilla extract. Beat together until fully combined. Add the dry ingredients into the wet and stir until just combined. Fold in the blueberries.
Heat a skillet over medium to medium-low heat. Add a pat of butter and melt. Add the pancake batter onto the hot skillet, making either four large pancakes or 8 small pancakes. If needed, spread out the batter into the shape of pancakes.
Now cut off the tip of your piping bag, and swirl the frangipane over the uncooked pancakes on the griddle. You can create a circle with the frangipane or any other shape you wish.
Cook until the edges are set, and the bottom is browned. Carefully flip and brown the other side.
Remove the pancakes from the skillet. Add butter and maple syrup if desired. You can sprinkle with powdered sugar and almond slices if wish to boost those almond croissant vibes. Enjoy!