Maple Almond Pancakes

The first pancakes I tried making after changing my diet were composed primarily of eggs and flax meal. They were so horrendous, they just about turned me off flax entirely. Instead, I hung on to the flax seeds, but went in a completely different direction with the pancakes. These are significantly tastier and they smell heavenly while they cook.

⅔ c almond butter (6 oz)
4 eggs
¼ c almond milk
2 t maple syrup
¼ c oil
¼ t salt
1½ t baking powder
½ t vanilla

1. Beat ingredients together until smooth and well blended.
2. Pour onto lightly greased griddle by scant ¼-cup measure.
3. Cook over medium-low heat until the edges look dry (you may see bubbles in the center).
4. Turn and cook on second side until evenly browned.

Nutrition Facts

Serving Size 3 pancakes Serving per Recipe 4

Amount per Serving Calories 457 Total Fat 41.2 g   Saturated Fat 5.5 g   Polyunsaturated Fat 10.7 g   Monounsaturated Fat 22.6 g Cholesterol 185 mg Sodium 493 mg Potassium 407 mg Total Carbohydrates 11.0 g   Dietary Fiber 5.1 g   Sugars 4.1 g Protein 15.7 g