Preheat the oven to 180°C.
Mix the almond butter, sugar-free maple syrup and hot water until smooth.
Add all of the pancake ingredients to an oven-safe bowl and mix until combined.
Mix through ⅓ of the almond paste. Dot the rest over the top and swirl through.
Top with the flaked almonds.
Bake for 25-30 minutes until golden.
Leave to cool for 5–10 minutes.
Finish with a dusting of icing sugar (or monkfruit icing sugar) and a drizzle of sugar-free maple syrup.
