Ingredients

For the Pancakes

• 4 large eggs, separated
• 1/4 cup almond butter
• 1 tablespoon coconut flour
• 1 tablespoon monk fruit sweetener
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Pinch of sea salt
• Avocado oil or coconut oil for pan

For the Vanilla Cream

1. 1/2 cup full-fat coconut cream
2. 1 teaspoon vanilla extract
3. 1 tablespoon monk fruit powdered sweetener

Optional Garnish

• Crushed toasted almonds
• Cinnamon dusting
• Fresh blueberries

Instructions

1. In a medium bowl, whisk the egg yolks with the almond butter, coconut flour, monk fruit sweetener, cinnamon, vanilla, and sea salt until smooth.
2. In a separate clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
3. Gently fold the whipped egg whites into the almond-butter mixture in three additions. Avoid overmixing so the pancakes remain light and fluffy.
4. Heat a nonstick skillet over medium-low heat and lightly coat it with avocado or coconut oil.
5. Spoon about ¼ cup of batter into the skillet for each pancake. Cook for 2–3 minutes, or until the edges are set and the bottom is golden. Carefully flip and cook for another 1–2 minutes. Repeat with the remaining batter.
6. To prepare the vanilla cream, whip the coconut cream, vanilla, and powdered monk fruit until smooth and fluffy.
7. Stack the warm pancakes and top with vanilla cream. Garnish with toasted almonds, cinnamon, and fresh blueberries, if desired.