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In a medium bowl, add eggs, peanut butter, maple syrup and vanilla extract. Whisk together.
Then, add in the almond flour, tapioca, baking powder and pinch of salt. Mix well everything together.
Over medium heat, melt butter or ghee or coconut oil in a non-stick skillet.
When the skillet is hot, add 1/4 cup batter.
Let cook until the pancakes are golden brown. It’s about 3 minutes, then flip and continue to cook for about 2 minutes. Then, continue with remaining batter.
Serve pancakes with desired toppings and maple syrup.
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