Chocolate Chip Almond Pancakes

Ideally, make the batter the night before. Combine the Almond Flour (2 1/4 cups), Granulated Sugar (3/4 cup), Baking Powder (1 Tbsp), Flaxseeds (1 Tbsp), Pumpkin Pie Spice (1/2 tsp) and Salt (1 pinch) in a large bowl and whisk them together.

Then combine the Almond Butter (1 cup), Milk (1 cup), Vanilla Extract (1 tsp), and yolks of the Eggland's Best Classic Eggs (3) in another bowl and whisk them together well until smooth.

Pour those wet ingredients into the dry ingredients and whisk it all together until you have a thick, smooth batter. Then have the Egg Whites ready in another bowl and use a hand mixer to whip them up into stiff peaks. Use a spatula to fold those egg whites into the rest of the batter without deflating them. Cover the batter and refrigerate it overnight.

In the morning, use a spatula again to fold the Chocolate Chips (1 cup) into the batter. Heat a non-stick electric griddle to 350 degrees F (180 degrees C) or a non-stick griddle pan over medium high heat. Scoop the desired portions of batter onto the griddle in batches and let them cook for 4-5 minutes on each side. They should get golden and fluffy. Serve them as you make them with warm Maple Syrup (to taste).