Blend all the ingredients (except for the butter) together in a blender or food processor until smooth. Batter is very thick!! If you want, add more almond milk one tablespoon at a time to thin it out a little.
Melt butter in a nonstick pan over medium heat. Pour batter into pan 1/4 - 1/2 cup at a time. Cook for about 2-3 minutes on each side, or until lightly browned and cooked through. Unlike normal pancakes this batter does not form the little bubbles on top to let you know when to flip. Just watch them and flip when lightly browned on the bottom.
Best served hot with maple syrup.