Almond Butter with Cashew and Maple Pancakes

What you’ll need:

For the pancakes:

• 1 ripe banana

• 1 egg

• 1/2 cup oats

• 1/4 cup Fix & Fogg Almond Butter with Cashew and Maple

• 1/2 cup milk of choice

• 1/2 tsp cinnamon

Topping:

• 2 tbsp Fix & Fogg Almond Butter with Cashew and Maple

• 2-3 tbsp milk of choice

• Fruit of choice

Method:

1. In a blender, add all of the pancake ingredients and blend until you have a nice, smooth batter.

2. Heat a large frying pan over medium heat and lightly grease with butter or oil.

3. For each pancake, place 1/4 of a cup of batter into the pan and cook for 2 mins or until small bubbles form.

4. Flip and cook for another 1-2 mins until cooked through.

5. To make the topping, combine almond butter with your milk of choice until you have a nice pouring consistency.

6. Stack ‘em on up and drizzle your almond butter topping on top and whatever else your heart desires!

We used a combo of banana, fresh strawberries and a drizzle of maple syrup to top off our Almond Butter with Cashew and Maple pancakes! This recipe will make around 4 - 6 pancakes depending on size.