Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.Make sure to add the liquids first and the dry ingredients in the end. You will need to use the batter immediately as the batter will get thicker the longer it sits.
Place your pan over medium heat and lightly coat the pan with butter.
Add about 1/3 cup of the batter to the pan for each pancake. You will need to spread it out with a spoon. If your batter gets too thick, you can thin it out by adding a little extra almond milk to the mixture.
Cook for approximately 3 minutes, flip the pancakes and cook until golden brown. It’s best to cook this batch of pancakes on low to medium-low heat.
Wipe skillet clean and repeat with more butter and remaining batter.
