Ingredients
- 2 tbsps Almond Butter (runny)
- 1/4 cup Maple Syrup (divided)
- 2 tsps Cinnamon (divided)
- 2 Egg
- 2/3 cup Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- 1 1/2 cups Oat Flour
- 2 tsps Baking Powder
- 1/4 tsp Sea Salt
Directions
- In a small bowl, mix together the almond butter, half the maple syrup, and 3/4 of the cinnamon. Transfer to a plastic squeeze bottle or a plastic bag with the tip snipped for piping.
- In a large bowl, whisk the eggs with the milk, vanilla, and the remaining maple syrup. Add the flour, baking powder, salt, and the remaining cinnamon. Stir with a spatula until just combined. Some lumps are ok.
- Heat a nonstick pan over medium-low heat and lightly grease the pan. Scoop approximately 1/3 of a cup of batter at a time into the pan. Squeeze the almond butter mixture into the pancake batter in a spiral. Once bubbles form, flip the pancake and cook for another one to two minutes. Repeat with the remaining batter.
- Divide the pancakes evenly onto plates and enjoy!