In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a medium bowl, whisk together the almond milk, egg, maple syrup, vanilla extract, and coconut oil.
In a small, microwave-safe bowl, melt the almond butter in the microwave for 20 seconds. Stir and add to the wet ingredients. Whisk until smooth.
Add the wet ingredients to the flour mixture and stir just until combined. Do not over-mix.
Heat a griddle or pan to medium-low heat. Coat with cooking spray.
Drop about a quarter cup of batter onto the heated skillet. Cook until the surface has some bubbles and a few have burst, about 1 to 2 minutes.
Flip carefully with a spatula and cook until browned on the underside, about 1 to 2 minutes more.
Continue making pancakes until the batter is gone.
Serve warm with almond butter, berries, and maple syrup as desired.
