In a small bowl, mix together the almond butter, half the maple syrup, and 3/4 of the cinnamon. Transfer to a plastic squeeze bottle or a plastic bag with the tip snipped for piping.
In a large bowl, whisk the eggs with the milk, vanilla, and the remaining maple syrup.
Add the flour, baking powder, salt, and the remaining cinnamon. Stir with a spatula until just combined. Some lumps are okay.
Heat a nonstick pan over medium-low heat and lightly grease the pan. Scoop approximately 1/3 of a cup of batter at a time into the pan. Squeeze the almond butter mixture into the pancake batter in a spiral. Once bubbles form, flip the pancake and cook for another one to two minutes. Repeat with the remaining batter.
Divide the pancakes evenly onto plates and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to one month. Reheat on the stove or in the toaster.
Serving Size
One serving is two pancakes.
Additional Toppings
Butter, maple syrup, a dollop of whipped cream, or a drizzle of icing sugar glaze.