Banana and Almond Butter Pancakes

INGREDIENTS

• 1 large, very ripe banana, plus sliced bananas for serving
• 1/4 c. smooth almond butter
• 2 large eggs
• Honey, for serving

DIRECTIONS

1. In a medium bowl, mash the banana with the almond butter until smooth. Using a fork, whisk in the eggs.
2. Heat a nonstick skillet over medium-low heat. Add spoonfuls of the batter (about 2 tablespoons each) to the skillet and cook until bubbles begin to burst around the edges and in the center, 2 to 3 minutes. Flip and cook 1 minute more, making sure the underside is golden brown.
3. Transfer to a baking sheet, cover loosely with foil and keep warm in a low oven. Repeat with the remaining batter. (If your pancakes stick, wipe the skillet with 1 teaspoon canola oil before cooking the next batch.) Serve with honey, if desired.
4. from:womansday