Mush up banana and almond butter together thoroughly until smooth consistency. Add eggs and mix. Add milk and the rest of the ingredients. Your batter should be pretty liquid-y thin. If it wouldn’t run off a spoon, it’s too thick…add a little more milk until you get the right consistency. Heat your griddle/cast iron/non-stick skillet over medium heat. Melt a generous bit of coconut oil and butter and pour in the batter, in whatever shape or size you’d like. When the pancake begins to have surf