Step 1

To a mixing bowl, add melted vegan butter, nut butter, vanilla extract, and maple syrup and whisk well to combine. Add dairy-free milk and eggs and whisk once more to combine.

Step 2

Add baking powder and whisk to combine. Then add almond flour, starting with the lesser amount and whisking to combine. You’re going for a cake batter texture — not too runny, but not too gloppy or thick (see photo). Add more almond flour until the right texture is achieved. If it gets too thick, thin with more dairy-free milk.

Step 3

Heat a skillet or pan over medium heat. Once hot, grease the surface with a little oil or your butter of choice. Wait 1 minute. Then add batter 1/4 cup at a time, giving your pancakes room to spread. They’re ready to flip when they puff up slightly, the edges are dry, and the surface appears shiny — about 3 minutes.

Step 4

Carefully flip and cook on the other side until golden brown and cooked all the way through — about 2 minutes. Continue until all batter is cooked (as recipe is written, ~10 pancakes).

Step 5

Serve immediately with desired toppings. We enjoyed with a bit of vegan butter, berry compote, and maple syrup. These would also go well with nut butter, honey, bananas, or another fruit of choice.

Step 6

Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. To reheat, either microwave or heat in a toaster or 350-degree F (176 C) oven until warm.