1. In a large bowl, whisk the two eggs together until light and fluffy, once well combined whisk in the smooth peanut butter, maple syrup and vanilla extract and nice and smooth and well incorporated.
2. Add the almond flour, arrowroot flour and gluten-free baking powder and whisk together until you have no lumps and it turns into a lovely thick golden batter.
3. Bring a frypan up to medium-high heat adding a generous amount of your preferred coking oil or fat. Use the 1/4 cup measurement to scoop batter into the hot pan, waiting for it to bubble lightly before flipping and continuing to cook. They should be golden brown on both sides and lovely and light and fluffy. Repeat this 3 more times to make a total of 4 even sized hotcakes.
4. Serve hot loaded up with your favourite accompaniments such as yogurt, sliced fruit, berries, toasted coconut, cacao nibs or crunchy granola.