In a blender, add all the pancake ingredients. Blend until the batter is smooth, about 15 – 20 seconds. Stop and scrape down.
Blend another 10 seconds on high.
Heat a griddle over low-medium heat.
Lightly spray your griddle with cooking spray and pour about ¼ cup of batter onto the skillet and cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip it over and continue to cook for another 2 minutes.
Repeat this step, spraying the griddle first before cooking each pancake.
Serve the pancakes with butter and maple syrup.
Notes
For the quickest prep work, use a blender to mix the batter.
All ingredients should be at room temperature.
Almond milk can be substituted with coconut milk or oat milk.
Flip the pancakes using a wide flat spatula, using your wrist.
Keep the pancakes warm by preheating your oven to 200F and layering the pancakes on a cookie sheet. Keep in the oven, covered with foil until ready to serve.