Almond Pancakes With Spiced Almond Butter | Donna Hay

Ingredients

• 1½ cups (225g) whole-wheat self-raising (self-rising) flour
• 1 cup (120g) almond meal (ground almonds)
• 1 teaspoon baking powder
• ½ cup (110g) raw caster (superfine) sugar
• 4 eggs, separated
• 1½ cups (375ml) unsweetened almond milk
• vegetable oil, for brushing
• maple syrup, to serve
• 2 cups (320g) roasted almonds
• ¼ teaspoon sea salt flakes
• 2 tablespoons vegetable oil
• 2 teaspoons mixed spice
• 2 teaspoons vanilla bean paste or vanilla extract