1 large egg (lightly beaten. sub with 1tbsp egg replacer whisked in 3tbsp water)
0.25 cup almond butter
0.25 cup warm water
1½ tbsp maple syrup
Combine almond butter, maple syrup and warm water in a small bowl. Whisk until a smooth sauce forms.
Combine oats and buttermilk in a large bowl and set aside for 10 minutes.
Combine flour, baking soda, baking powder and salt in a mixing bowl.
Stir maple syrup, vanilla extract, egg into the oat mixture. Stir in the flour mixture and mix until until just combined.
Heat a large nonstick skillet over medium flame; spoon ¼cup of batter per pancake onto the skillet. Cook until the tops are covered with bubbles and edges look dry and cooked, about 2~3 minutes; flip and cook for another 1~2 minutes. Serve with almond butter sauce and fruit.