Add your flour, sugar, baking powder and salt to a medium mixing bowl. Crack your eggs into a liquid measuring cup and beat them with a whisk before adding them to your mixing bowl.
Add the almond milk, oil and almond extract to your bowl and whisk everything just until blended. The batter should still be lumpy.
Heat an 8-inch, non-stick skillet over a medium-high flame, until it is hot enough that a drop of water splashed on it will sizzle.
Use a large serving spoon to pour some batter into the center of the pan, using two full spoons for each pancake. The pancakes will be about 6 inches in diameter. Lower the heat to just a little higher than medium.
Flip each pancake when bubbles form on top, and the edges appear dry. Cook the second side until it is lightly browned. Remove cooked pancakes to a platter and cover with foil to keep warm.
Serve the pancakes with butter (use dairy-free if needed), syrup, and cinnamon, if you wish. Store any leftover batter in the refrigerator for up to two days. Cooked pancakes can be frozen.
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Notes
Almond milk produces a fluffier result than regular milk.
If your almond milk is sweetened, you'll need to reduce the sugar/Stevia to compensate.
You can substitute another dairy-free milk such as cashew milk, soy milk or oat milk.
You can make these with white whole wheat flour. They'll be denser, but still delicious.