Peanut Butter Protein Pancakes

Heat a large griddle or nonstick skillet over medium.

Combine almond flour, peanut butter powder, oats, powdered milk, and chia seeds in a high-powered blender; process until smooth, about 10 seconds. Add all-purpose flour, sugar, baking powder, and salt; process until smooth, about 10 seconds. Add water and butter; process until smooth, about 30 seconds, stopping to scrape down sides of bowl as needed.

Pour about 1/4 cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges are lightly browned, about 2 minutes. Flip, and cook until cooked through, 1 to 2 minutes. Sprinkle with chocolate chips and almonds. Drizzle with maple syrup.