Fluffy Greek Yogurt Banana Pancakes with Cinnamon Almond Butter

Steps

1. Dice the banana and chop the pecans; set both aside.
2. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar and half of the cinnamon.
3. In a second bowl, whisk the Greek yogurt, milk, eggs and vanilla until smooth.
4. Pour the yogurt mixture into the flour mixture and stir just until no dry streaks remain; a few lumps keep the pancakes fluffy. Gently fold in the diced banana and let the batter rest 5 minutes.
5. Toast the pecans in a dry nonstick skillet over medium heat for 2 to 3 minutes until fragrant, then transfer to a plate.
6. Make the topping: in a small bowl, stir the almond butter, maple syrup and the remaining half of the cinnamon; microwave for 15 seconds or set near the stove to loosen.
7. Brush the skillet with about one quarter of the canola oil over medium-low heat. Pour 1/4-cup portions of batter and cook 2 to 3 minutes until bubbles form and edges look set, then flip and cook 2 minutes more until golden and cooked through in the center (160°F / 71°C).
8. Repeat with the rest of the batter, brushing the skillet with another quarter of the canola oil before each batch until it is used up, keeping cooked pancakes warm on a plate.
9. Serve the pancakes drizzled with the cinnamon almond butter and sprinkled with the toasted pecans.