Ingredients:

4 sprays cooking spray

1/2 cup unsweetened powdered almond butter 

2 1/2 tbsp. maple syrup (divided) 

3/8 tsp. salt (divided) 

1 cup whole-wheat flour

1/2 cup quick cooking rolled oats 

2 tsp. baking powder

1/2 tsp. ground cinnamon

1/4 tsp. baking soda

1 large egg

1 1/3 cup low-fat buttermilk 

1 tbsp. canola oil

Directions:

Step 1

In a small bowl, whisk the almond butter, 2 tbsp. maple syrup, 1/8 tsp. salt and 1/2 cup water. If the mixture is too thick to pour, whisk in another 1 to 2 tsp. of water.

Step 2

In a large bowl, whisk the flour, oats, baking powder, cinnamon, baking soda and remaining 1/4 tsp. salt to combine. In a medium bowl, whisk the egg, buttermilk, oil and remaining 1/2 tbsp. maple syrup until smooth. Add the buttermilk mixture to the flour mixture and gently stir just until combined.

Step 3

Coat a large nonstick griddle or nonstick skillet with cooking spray and heat on medium. Scoop the batter onto the griddle or pan by scant 1/4 cupfuls to form 6 pancakes. Cook until the bottoms of the pancakes are browned, 3 to 4 minutes. Then flip the pancakes and cook the other side. Transfer the pancakes to a plate. Repeat with the remaining batter to make a total of 12 pancakes. Serve with the almond topping.