In a clean bowl, mix all the dry ingredients together (the flours, sugar, baking powder)
Add the wet ingredients (eggs, almond butter, almond milk) and mix until smooth. The batter will be slightly thick.
To cook pancakes, heat a skillet, or griddle over medium low heat**
Lightly grease the pan with olive oil, butter, or spray oil.
Using a ⅓ cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
Cook for a couple more minutes until the center of the pancakes are cooked through
Repeat with the remaining batter.
For deco, mix almodn butter with some melted coconut oil until liquidy, and drizzle over the pancakes. Sprinkle with roasted almonds.