almond better-than-PB pancakes

What I used:
1 egg
1 banana
1 tbsp coconut milk
1 tbsp cocoa powder
3 tbsp hazelnut flour

What I did:
​1. Mash banana with fork and whisk together with egg and coconut milk.
2. In separate bowl, mix cocoa and hazelnut flour.
3. Fold wet ingredients into dry mixture.
4. Oil pancake skillet with coconut oil, then scoop batter into pan according to desired size (the smaller the easier to flip!). 
5. Place small dab of almond butter in the center of the pancake, then completely cover with batter.

​Proceed to cook like ordinary pancakes, making sure to wait long enough before flipping! Customize with your favorite toppings! Pictured here: hazelnuts and drizzled almond butter.

Yield: 3, 3 inch pancakes