Combine oats and buttermilk in a large bowl; let stand 10 minutes.
Meanwhile, combine 1/4 cup warm water, almond butter, and 1 1/2 tablespoons syrup, stirring with a whisk until smooth.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well.
Heat a large nonstick griddle or nonstick skillet over medium. Stir remaining 1 tablespoon syrup, vanilla, and egg into oat mixture; add flour mixture, stirring just until combined. Spoon a scant 1/4 cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side. Serve with almond butter sauce and berries.
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