1-2Tablespoonsalmond butter,or nut butter of choice
1/4cupmilk
For the glaze:
1TablespoonGreek Yogurt(taken from container used for the pancakes)
1Tablespoonalmond butter,or nut butter of choice
2teaspoonmilk
Instructions
In a small bowl, spoon out 1 TB of the yogurt. Add in 1 TB almond butter and 2 tsp milk and whisk to combine. Set aside.
In a separate medium-sized bowl, whisk the remaining yogurt with the egg. Stir in the flour and baking soda until well combined. Finally stir in the mashed banana. 1-2 TB almond butter, and 1/4 cup milk.
Heat a large skillet on the stove to medium heat, or turn an electric griddle to 350 degrees. Melt a little butter in the skillet or on the griddle and scoop batter on top into desired sizes.
Once tops start to bubble, flip and cook until both sides are cooked through. Top with almond butter yogurt glaze or maple syrup and enjoy!