Mix almond real, cinnamon, egg whites and sugar and whisk thoroughly. Add almond milk slowly to a thick consistency. Heat skillet and add 1/2 tablespoon coconut butter. Pour 2 - 3 tablespoons per pancake. Cook 2 - 3 minutes and then flip. When fully cooked plate 3 pancakes with 3 sliced strawberries per plate. Add a drizzle of Grade B molasses if desired.