In a large bowl, add the flour, baking powder, cinnamon, nutmeg, and salt together and whisk until well combined.
Make a small well in the middle of the dry ingredients and add in the eggs, milk, Agave, vegan butter, and almond extract, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 Tbsp at a time until more smooth, yet still thick enough. If adding blueberries, fold them in at this point.
Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.