Almond and Mango Pancakes

Mix together the almond flour, all-purpose flour, baking soda, cinnamon and salt. Add in eggs, milk, Chobani and honey and mix well. If batter is still really thick, add additional milk. Stir in 1/4 cup chopped mango.

Heat half of the butter in a large skillet over medium high heat. Add a large spoonful of batter to the pan. Once the batter starts to bubble, flip the pancake. Cook for another 3 or so minutes or until both sides are golden brown. Repeat until all the batter has been used.

Heat the remaining half of the butter in the same pan. Add rest of the mango and fry until soft and golden on all sides. Serve on top of pancakes and enjoy!