In a small bowl, stir together the cooled melted butter, egg, Greek yogurt, nut butter and vanilla.

In a large bowl, whisk together the almond flour, whole wheat flour, baking soda, sugar and salt.

Pour the wet ingredient mixture into the dry ingredients into the wet, then add in the milk. Stir with a wooden spoon until just combined, a few lumps may remain. At this time, if you’d like any additional add-ins, stir them in carefully now. Let the batter sit for 10 minutes.

Heat a skillet over medium heat and melt 1/2 tablespoon of butter into the pan. Drop 1/4 cup of pancake batter at a time into the hot pan and cook for 2-3 minutes per side until golden brown, flip and finish cooking for another 1-2 minutes. Repeat with all remaining batter.

Keep cooked pancakes warm in a warm oven or cover with foil on a plate. Serve with butter and maple syrup and additional nut butter if you want the added protein!