In a small bowl, combine ¾ cup almond flour, 7 tbsp powdered sugar, 3-4 tsp water and ½ tsp almond extract. Use a spatula to combine until smooth. Divide into 8 balls and flatten into small discs about 2" wide using your palms. Place on a parchment-lined plate and freeze while you make the pancake batter.

In a large mixing bowl, whisk together 1 ¼ cup all-purpose flour, 2 tbsp granulated sugar, ¾ tsp baking powder, ¾ tsp baking soda and ¼ tsp kosher salt. Set aside.

In a separate bowl, combine 1 ¼ cup whole milk, at room temperature, 2 tbsp unsalted butter, melted and cooled slightly. Whisk in 1 large egg and 1 tbsp apple cider vinegar. Pour milk mixture into the dry ingredients and stir until just combined–you want some lumps at this stage.

Heat a nonstick pan over medium heat. Lightly grease the pan with oil or ghee. Use a quarter cup to pour the batter onto the preheated pan and place a disc of chilled almond paste on top. Add a little dollop of batter on top, just enough to cover the almond paste. (You can cook as many pancakes as will fit in your pan at a time, spaced about an inch apart.)

Cook until bubbles start to appear on the exposed edges of the pancake, about 1-2 minutes (bubbles won't appear in the center where the almond paste is) and the bottom is golden. Flip pancake and cook for an additional 1-2 minutes or until golden brown on both sides. Turn heat down to medium low or even off for a few seconds if the pan starts to get too hot (you'll know when it starts smoking). You may end up with extra batter and not enough almond paste–you can simply cook off the extra batter as regular pancakes.

To make the optional glaze, whisk together 3 tbsp powdered sugar, optional and 2-3 tsp milk or water, optional in a small bowl. Top the warm pancakes with a thin layer of glaze, then sprinkle with sliced almonds and garnish with powdered sugar. Serve with maple syrup (though you may not think they need it)!