Almond Cinnamon Pancake with Chai Spiced Almond Butter

For Chai Spiced Almond Butter

• 2 Cups Raw Almonds
• 1 teaspoon oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Spice Zen Stoneground Cinnamon
• 1/2 teaspoon Spice Zen Stoneground Green Cardamom
• 1/2 teaspoon Spice Zen Stoneground Allspice
• 1/4 teaspoon Spice Zen Fresh Ground Dried Ginger
• 1/4 teaspoon Spice Zen Ground Nutmeg

For Almond Cinnamon Pancakes

• 1½ cups self-raising flour (or gluten free self-raising flour)
• 1 cup almond meal (ground almonds)
• 1/2 teaspoon baking soda
• 1/2 cup raw caster sugar
• 4 eggs, yolk and egg whites separated
• 1½ cups almond milk
• Rice bran oil, for brushing
• Maple or Agave syrup to serve
• Strawberries and raspberries to serve
• 1/2 teaspoon Spice Zen Stoneground Cinnamon
• 1 tablespoon icing sugar

1. Prepare Chai Spiced Almond butter by toasting the almonds on a pan or in the oven (300 degrees Fahrenheit) for 5 min. Let it cool for few minutes. Add the almonds, oil, salt and spices to a food processor and process until a creamy butter is formed. You may need to stop and scrape the sides of the processor few times till you get a creamy consistency. Transfer the butter to a serving bowl.
2. For pancakes, add the flour, almond meal, baking soda and caster sugar in a large bowl and mix. Make a well in the centre, add the egg yolks and almond milk and whisk to combine.
3. Whisk the eggwhites in a bowl until soft peaks are formed. Add the eggwhite to the flour mixture and gently fold to combine.
4. Preheat a non-stick frying pan, brush the pan with oil and pour ¼ cup of the batter on the pan. Cook on a low heat for 2–3 minutes each side or until golden. Repeat this process with the remaining batter.
5. Serve the pancakes with almond butter, syrup, raspberries and strawberries and dust with combined icing sugar and Spice Zen Stoneground Cinnamon.