Heat a griddle or nonstick pan to approximately 300 - 325 degrees F.
Heat the almondmilk (we microwaved for 90 seconds). Add the tea bags and steep for approximately 10 minutes.
Meanwhile, whisk the flour, baking powder, and salt in a medium bowl.
Remove the tea bags and top off to replace any lost milk (your tea bags will soak up some milk. I recommend steeping in a measuring cup so you can tell how much liquid you have left). Whisk in the agave nectar, egg, and butter.
Make a divot in the middle of your flour mixture. Slowly pour wet mixture into the divot and stir until smooth.
Spritz the griddle with nonstick spray and pour batter by the ¼ c onto the griddle. Let cook until bubbles form and pop on the surface (or until bottoms are golden brown), flip and cook the other side until golden brown. Repeat with remaining pancake batter.
Serve hot topped with butter and syrup or your favorite pancake toppings.