Almond Butter Pancakes

• FOR THE RASPBERRY SYRUP:
• 1 quart Water
• 1 cup Sugar
• 10 ounces, weight Fresh Raspberries
• FOR THE PANCAKES:
• 1-1/2 cup Almond Flour
• 1 teaspoon Salt
• 4 teaspoons Flax Seeds
• 1 teaspoon Cinnamon
• 1/4 cups Almond Butter
• 1/4 cups Sour Cream
• 2 Eggs
• 1/4 cups Honey
• Butter Or Non-stick Spray, For Your Griddle
• Slivered Almonds, Optional For Garnish

1. For the syrup:
2. In a small saucepan, bring water to a boil. Add sugar and raspberries, turn heat down to simmer and simmer for 25-45 minutes, whisking every now and then until desired syrup thickness is reached. Remove pan from heat and allow syrup to cool some before serving.
3. For the pancakes:
4. In a medium mixing bowl, combine almond flour, salt, flax seeds and cinnamon. Set aside.
5. In a small bowl, combine almond butter and sour cream until smooth. Add the almond butter mixture into the dry ingredients. Add the eggs and honey and stir to combine.
6. Heat a griddle pan over medium heat and spray with nonstick spray or spread with butter. Use a 1/4 cup or your preferred size scoop and scoop the batter onto the hot griddle, leaving space between each pancake. Don't crowd the pan-you'll probably need to do this in batches. Cook pancakes on one side until bubbles begin to pop on the top, then flip and cook a minute or two more on the other side. Remove cooked pancakes to a plate and continue cooking the rest of the batter.
7. Serve pancakes topped with the raspberry syrup and a few slivered almonds, if desired. Enjoy!

syrup, water, sugar, raspberries, flour, salt, flax seeds, cinnamon, ubc, ubc, eggs, ubc, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/almond-butter-pancakes/ (may not work)