In a large bowl, whisk together the egg yolks, almond butter, sugar, vanilla and milk until smooth.
2 large eggs, 4 tablespoons almond butter, 2 tablespoons soft brown sugar, 1 teaspoon vanilla extract, 6 tablespoons (90 ml) milk
Stir in the flour, baking powder and a pinch of salt until combined.
½ cup (70 g) spelt flour, ½ teaspoon baking powder
In a separate bowl or stand mixer, whisk the egg whites to stiff peaks. Whisk ⅓ of the egg whites into the pancake batter before gently folding in the rest, taking care to ensure the egg whites are incorporated but that you don't beat all of the air out of them.
Heat a crepe pan or regular frying pan over medium-low heat. Once heated, scoop ¼ cupfuls of the batter into the pan and cook for 1-2 minutes per side until golden.
Keep the pancakes warm in a low oven if liked or serve immediately with the compote and yoghurt if desired.