Mix flour, almonds, baking powder and salt into a small bowl.
Combine dry ingredients into the wet ingredients.
Mix until dry ingredients are moistened.
Using a 1/4 - 1/2 cup measuring cup drop pancakes onto a lightly oiled skillet and cook until golden brown on both sides.
Serve warm with maple syrup or honey.
Try 1/2 cup of shredded coconut and/or1/4 cup malt-sweetened chocolate chips instead of almonds.
Try a little lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.