In a large bowl, whisk together the flour, baking powder, syrup and salt. In another bowl, beat the egg and then whisk in the almond milk and melted coconut oil.
Add the wet ingredients into the dry ingredients and mix well. If the batter seems too thick, add more of the almond milk, a little at a time.
Spray a large skillet or griddle over medium heat. Ladle about ¼ cup of the batter onto the skillet to make pancake. Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 3 minutes.