Preheat oven to 200°F and place a cook sheet inside.
Sift the flour, sucanat, and baking powder in a large bowl.
Combine the nut milk, apple juice, almond butter, and vanilla extract into a food processor and blend until smooth.
Add enough of the liquid ingredients into the flour mixture until the batter is wet then stir with a few swift strokes until batter is moist (you will likely have left over the wet ingredients mix. These can be stored for future use). Fold in blueberries and almonds.
Heat a griddle or non-stick pan until hot.
Ladle about 1/4 cup of the batter onto the griddle and cook until small bubbles appear on the top of the pancakes, about 2 minutes.
Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer.
Transfer cooked pancakes onto the cookie sheet in the oven to keep warm. Repeat until all mixture has been used.