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!Serving size = 2 pancakesProtein 17 g, Fiber 8g
