Instructions

• Add the almond flour, tapioca flour, hemp (or other) protein powder, baking soda, sea salt, and ground cinnamon to a blender and pulse to combine.
• Add the room-temperature creamy almond butter, unsweetened almond milk, eggs, and the optional 1 to 2 Tbsp pure maple syrup (if using) to the blender. Blend until smooth. If the batter is very thick, add more almond milk 1 Tbsp at a time until it reaches a thick, pourable consistency.
• Preheat a large non-stick skillet over medium-low heat. Add enough almond butter or regular butter to generously coat the cooking surface.
• When the skillet is hot, measure 1/4 cup of batter for each pancake and pour onto the skillet. Cook the first side until the edges look set and the underside is golden (bubbles may not form), about 3 to 5 minutes.
• Flip each pancake and cook the second side until cooked through and golden, about 3 to 5 minutes more.
• Repeat with the remaining batter, cooking in batches (you can cook 3–4 pancakes at a time depending on skillet size) and adding more almond butter or regular butter between batches as needed.
• Serve the pancakes topped with almond butter, fig preserves, chopped roasted almonds, and/or pure maple syrup.