In a large bowl, combine the flour, sugar, baking powder, and salt.
In a blender, combine the milk, apple juice, almond butter, and vanilla and blend until smooth.
Pour wet into the flour mixture, stirring with a few swift strokes until just moist.
Fold in the chopped apple and almonds.
Preheat the oven to 200°F. Lightly oil a griddle or non-stick skillet and heat until hot.
Ladle about ¼ cup of the batter onto the griddle or skillet. Cook on one side until small bubbles appear on the top of the pancakes, about 2 minutes. Flip the pancakes with a spatula and cook until the second side is lightly browned, about 1 minute longer.
Repeat with the remaining batter.
Keep the cooked pancakes warm in the oven while preparing the remaining pancakes.