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In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a separate medium bowl, whisk together almondmilk, 1/4 to 1/2 cup water (or additional almondmilk), honey and vanilla until blended. Pour milk mixture into flour mixture and stir until evenly combined. Set batter aside to rest for 10 minutes (the batter will be very thick).
Heat a cast-iron griddle or nonstick skillet over medium heat until hot. Stir blueberries into batter. Ladle about 1/4 cup batter onto the griddle and cook about 2 minutes or until bottoms are golden. Flip and cook 1 to 2 minutes longer, until pancakes are cooked through. Repeat with remaining batter.