Gently heat the maple syrup and blueberries in a saucepan until the berries start to pop and release their juices, then set them to one side in the pan.
Whisk the gluten free flour, almonds, cinnamon, lactose free milk and vanilla together in a shallow bowl.
Heat a little oil in a frying pan. Dip a slice of gluten free bread into the lactose free milk mixture, shake off any excess and fry the gluten free bread on both sides until it browns and crisps at the edges.
Keep the slices warm in a low oven as you cook the rest. Serve with the blueberries spooned over and dust with icing sugar.