Put the dry ingredients in a large bowl and whisk. Add the almond milk, lemon juice and oil and whisk until everything is combined into a smooth batter. Break in the eggs and gently whisk them.
Grease a griddle or nonstick skillet and put over medium-high heat (hot enough to make drops of water sizzle).
Pour about ½ cup batter into the skillet. Cook for 1 - 2 minutes or until bubbles start to appear on the surface of the pancakes, then flip with a spatula and cook for 30 seconds or until the bottom is golden-brown.
Transfer the pancakes into a plate and keep in a 350°F/180°C preheated oven to keep them warm. Serve with butter, plant-based butter, nut butter or tahini, and maple syrup.