In a large bowl, whisk together white whole wheat flour, baking powder, and salt. Set aside.
In a medium bowl, whisk together unsweetened vanilla almond milk, egg, pure 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 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 ΒΌ cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more.
Continue making pancakes until the batter is gone. Serve warm with almond butter, berries, and maple syrup, if desired.
