Combine flour, baking powder, and salt in a small bowl; mix well. Set aside.

Combine almond milk, egg, maple syrup, butter, and extract in a medium bowl; whisk to blend.

Add flour mixture to almond milk mixture; whisk to blend until there are no lumps.

Heat large nonstick skillet over medium heat.

Pour 1/4 cup batter onto the skillet; cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip with spatula; cook for an additional 90 seconds.

Continue with remaining batter.

Serve 2 pancakes with 1 Tbsp Blueberry Jam for each serving.