Moroccan Medallions

	Ingredients
	1 6oz. package Southeastern Mills Buttermilk Pancake Mix 3/4 cup water 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cardamom 1/8 tsp. ground cloves 1 orange, juiced grated zest of one orange 3 oz. slivered almonds 2 bananas, sliced (or use tropical fruit of your choice) 1/2 cup vanilla flavored yogurt

Instructions

In a large bowl, combine pancake mix with cinnamon, nutmeg, cardamom, and cloves. Add water and 3 Tbsp. of the orange juice. Mix Well. Combine the remaining juice with the vanilla flavored yogurt. Heat a lightly greased griddle until hot. Pour 2-3 Tbsp. of the pancake batter onto the griddle to make a 2 1/2" pancake. Cook until small bubbles appear on the surface. Turn over and cook until lightly browned. Keep warm. Repeat with remaining batter. To serve: Place 3 pancakes on a plate. Top with a few banana slices, or other fruit, and some of the yogurt mixture. Garnish with slivered almonds and orange zest.

	Servings
	Serves 6