In a large bowl, mix together all the dry ingredients.
Beat in the milk until all of the dry are moistened (a few clumps are okay, don't over mix pancake batter!).
Beat the egg, then add it to the mixture, again, mixing until fully incorporated while trying not to over mix it.
Heat a large skillet on medium.
Grease with butter or canola oil.
Pour the batter into the pan in desired size. I've found these don't bubble like regular pancake mix, so after they start to bubble just peak at the bottoms to make sure they're slightly golden. These don't brown up too much so slightly golden means it's time to flip.
Continue cooking until they other side is also golden and serve immediately.
Top with your favourite add ons -- mine are blueberries or strawberries with some real maple syrup -- although the flavor of these is so good if I have lots of berries sometimes no syrup is even needed. And of course, you can add fruits or even chocolate chips to the mixture before cooking. I just personally don't prefer them in my pancakes because I don't like the fruit to cook so I just put them on top.
Notes: You can substitute dairy or rice milk for the almond milk. Also, the oat flour adds a almost nutty taste but also makes them a little denser. For even lighter pancakes, use 1/2 cup brown rice flour and 1/2 cup white rice flour.
