Prepare the pancake mix as directed by the recipe/box in a medium mixing bowl.
Stir in the ground almonds and cinnamon. (Use a coffee grinder or food processor to pulse almonds into ground almonds.)
Note: The ground almonds will add an additional density to the batter, so you might need to stir in a TBSP or two of milk to get to desired pancake batter consistency.
Gently stir in the blueberries and strawberries.
Pour 1/4 cup of batter on a hot, greased electric griddle or skillet. Flip once bubbles appear.
Serve Red, White and Blue Pancakes, hot off the griddle with butter and syrup.