Mix the all-purpose flour, sugar, baking powder, and salt in a large bowl.

Stir together the almond milk (or alternative milk), eggs, melted butter, and vanilla extract in a medium bowl.

Slowly add the wet ingredients to the dry ingredients a little at a time until well combined.

Add your choice of chocolate to the pancake batter.

Ladle the pancakes onto a small nonstick skillet set on medium heat or a griddle, preparing to flip when bubbles have formed on the surface of the pancakes (~30 seconds). Once flipped, the other side should only take ~15 seconds to cook.  

Stack the pancakes to your heart's desire and top with slivered almonds! Whipped cream and maple syrup are preferred, but optional.