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1. In a large bowl, whisk together almond flour, cinnamon, baking soda and salt. Whisk in eggs, milk, walnuts and apple.
2. In a large nonstick skillet or griddle, heat oil. Using 1 heaping tbsp per pancake, cook in batches for 3 to 4 minutes, or until golden on the bottom; flip and cook 3 to 4 minutes more.
3. Prepare topping: In a small bowl, whisk together all Almond Butter Spread ingredients. Let cool then freeze half of pancakes. Refrigerate remaining half of pancakes and topping separately. Thaw and/or heat when called for and spread topping over each pancake. (Makes 12 pancakes.)