Combine the flour, cocoa powder, sugar, salt, almond milk, vanilla extract, eggs and melted butter in a blender. Blend on medium speed until the batter is smooth and well combined, about 30 seconds. Stop to scrape down the sides if needed.

Cover the batter and allow to rest at room temperature for 30 minutes.

Heat a non-stick pan over medium heat and lightly grease with vegetable oil.

Pour a ladleful of batter into the pan, swirling to coat evenly. Cook until the edges look set, about 1-2 minutes. Then flip and cook an additional 30 seconds on the second side.

Serve immediately with your favorite toppings.