D-Olaf Orangesicle Pancakes

1. Toast almonds in a large skillet over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. Purée orange zest and juice, eggs, bananas, flour, yogurt, baking powder, baking soda and vanilla extract in a blender on high until smooth. Makes about 3 cups.
3. Heat ½ tablespoon buttery spread on a griddle or in a large skillet over medium heat. Pour batter onto griddle using ¼-cup measuring cup to make 4 pancakes; cook 5 minutes or until golden brown and set, turning once. Repeat twice with remaining 1 tablespoon buttery spread and batter. Makes about 12 pancakes.
4. Serve pancakes topped with almonds garnished with yogurt, orange zest, banana slices and/or powdered sugar, if desired.

Prepared pancakes can be cooled, then stacked between waxed paper and frozen in a freezer-safe zip-top plastic bag for up to 1 month. To reheat frozen pancakes, cook pancakes in stacks of 3 on a microwave-safe plate, uncovered, for 1½ minutes or until hot.