What You'll Need:

• 1 cup almond meal/flour or hazelnut flour
• 2 tablespoons tapioca flour
• 1 scoop vanilla vegan protein powder
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ teaspoon ground cinnamon
• ½ cup unsweetened unsalted creamy almond butter room temperature
• ½ cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons pure maple syrup to taste

What You'll Do:

• Add all of the ingredients for the pancakes to a blender and blend until smooth. (Note: The batter can turn out thick if your almond butter is very thick. Add more almond milk to the batter as needed).

• Heat a large non-stick skillet to medium-low and add enough coconut oil (or olive oil) to generously coat the surface. Once skillet is completely hot, measure out 1/4 cup of batter and pour onto the hot surface. Cook 2 to 3 minutes on one side, carefully flip, and cook 1 to 2 minutes other side, or until cooked through. Repeat for remaining batter (you can cook 3 to 4 pancakes at a time). Enjoy with almond butter on top!