Pancakes

1: Whisk flour, cornstarch, sugar, baking powder, salt, and baking soda in a large bowl.

2: In another bowl, whisk milk, sour cream, eggs, butter, and vanilla together.

3: Add wet ingredients to dry ingredients and whisk to form a thick batter. Let batter rest for 5 minutes.

4: Whisk almond butter into the batter and fold in the bananas and almonds.

5: Heat the griddle to 350°F (180°C).

6: Ladle a heaping ⅓ cup (75 grams) of batter onto the skillet, spreading into a 4-inch round; repeat to make 3 more pancakes.

7: Cook until pancakes are bubbly on top and golden on bottom, about 4 minutes.

8: Turn pancakes and cook until undersides are golden and batter is cooked through, 3 to 4 more minutes.

9: Transfer to plates and repeat with batter twice more to make 8 additional pancakes.

10: Serve pancakes 3 to a plate while warm with raspberries, butter, and maple syrup, if desired.