1.Combine flour, ground almonds, sugar, cinnamon and bicarbonate of soda in a medium bowl; stir in banana. Make a well in centre; gradually stir in combined milk and eggs until smooth.
2.Toast flaked almonds in a large frying pan over medium heat until browned lightly. Remove from pan; cool.
3.Place a quarter of the butter in same pan; swirl pan until greased all over. Pour ¼-cups of mixture into pan; allow room for spreading. Cook over medium heat about 5 minutes or until bubbles begin to burst. Turn pancakes; cook until browned lightly on the other side. Remove from pan; cover to keep warm. Repeat with remaining butter and mixture.
4.Serve pancakes with blueberries and toasted nuts.