Ideally, make the batter the night before. Combine the Almond Flour (2 1/4 cup), Granulated Sugar (3/4 cup), Baking Powder (1 tablespoon), Flaxseeds (1 tablespoon), Pumpkin Pie Spice (1/2 teaspoon) 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 teaspoon) and Egg Yolk (3 N/A) 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 (175 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) Serve and Enjoy!