These come together instantly! Mix up the almond butter sauce, add it to eggs and bananas, blend and voila! Ready for the griddle. They're gluten-free, high in protein, and will keep you satisfied for the whole morning. Press play, then look out for an email containing a copy of the recipe! Cardamom Coconut Almond Butter Pancakes Ingredients: Almond Butter: 1 cup almond butter 3 Tbsp honey 1/2 cup unsweetened coconut flakes 1/4 tsp ground cardamom Pancakes: 2 eggs, organic + free-range 2 ripe bananas 1/2 cup cardamom coconut almond butter Pinch salt Coconut oil spray or baking spray of choice Fixins: Maple syrup and coconut oil to taste Remaining cardamom almond butter Banana slices Unsweetened coconut flakes Instructions: 1. Mix all almond butter ingredients together in a medium sized bowl. 2. In a blender, add eggs, bananas and almond butter. 3. Blend on medium speed until smooth. 4. Heat a large frying pan over medium heat and spray with coconut oil. 5. Pour pancake mix onto hot pan into circles slightly larger than a coaster. 6. Flip after 3-4 minutes (keeping a close eye on it). 7. Cook for one more minute, then transfer to a plate and serve with your favorite toppings!