To a small mixing bowl, add your flour, baking powder, baking soda and salt and whisk them together.
To a large mixing bowl, add your butter, honey, Greek yogurt, milk, vanilla extract and almond extract and whisk them together. Add your egg and whisk it in.
Pour your dry ingredients into your wet ingredients and mix them together till well combined. If your batter is too thick, add 1-4 more tbsp's of milk, or till it's to the right consistency (It should be thicker but still pour-able).
Heat your pan or griddle to medium/medium-low heat. Let your batter rest while the pan heats up, so your oat flour has a chance to soak up your dry ingredients.
After your pan is hot, check your pancake batter. You may need to add another tbsp of milk if it's thickened up too much. After checking, add your sprinkles and gently fold them into your batter.
Scoop your pancake batter onto your pan and gently spread it around with a spoon or spatula. Cook your pancake for a few minutes on each side (or till you see bubbles on the top, then flip it). Repeat till all of your pancakes have been made.
Devour!
*Depending on how thick your yogurt is, you may need more milk. I recommend starting with 1/4 cup milk and adding 1-4 tbsp's till the consistency is correct.
**Stored in an airtight container in the fridge, these pancakes taste best within 5 days.