Dissolve yeast in water in a small bowl. Let stand 5 minutes. Combine flour, almonds, baking powder, baking soda, sugar, lemon peel and salt in a large (4-quart) bowl. Beat eggs, buttermilk and oil in a medium bowl; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate 8 hours or overnight.
To make Almond Honey Butter, combine butter and honey; stir in almonds. Refrigerate until ready to serve.
To make Almond Whipped Cream, beat cream in large bowl with electric mixer until soft peaks form. Gradually add sugar. Fold in almond extract. Do not prepare in advance.
To make pancakes, heat griddle over medium heat. Pour batter by 1/4 cup onto griddle. Sprinkle top of each pancake with blueberries. Flip pancakes when bubbles form on top of pancake and bottom is browned, about 4 minutes. Cook additional 2 to 3 minutes until pancake is done.
Serve with Almond Honey Butter and Almond Whipped Cream.