180 g egg white (or 2 whole eggs and 2 whites)

2/3 c sprouted oats (such as Bob’s Red Mill - found at Costco)

4 Tb peanut butter or nut butter of choice ( 64g) hazelnut butter is the BEST!

1/2 c greek yogurt  (110 g)

2-4 Tb milk or milk alternative (60g)

1/2 t baking powder

⅛ t salt and ¼ t cinnamon

Optional: ¼ t maple extract and 1 t vanilla

Optional: Several drops stevia or ⅛ t stevia powder

Put all (use lower amount of milk) in a bullet or blender. Let's sit for at least five minutes, to thicken. If needed, add the extra tablespoon or two of milk to thin out. (You can also make this the night before, but you may have to add a tablespoon or two of additional milk the next morning, because it will be a bit thicker)

My favorite toppings: I love to spread these with a little greek yogurt and some low sugar jam, then stuff with blueberries and roll up like a crepe. YUM!

Makes 2 servings: 6 medium pancakes

Nutrition Facts for 1 serving (3 pancakes): 377 calories, 16 fat, 26 carb, 27 protein

Other variations:

No dairy:

1 egg, 2 whites (100g)

1/3 c sprouted oats

100g banana

32g nut butter

½ scoop (15 g) vegan protein powder

¼ t powder, ⅛ salt, dash cinnamon

3-4 T milk alternative

Crepes (thinner pancakes):

2 eggs

2 egg whites (100g)

¼ c sprouted oats

½ scoop whey protein powder, opt

⅛ t salt,  1/4 t maple extract

Dash salt

opt: sweetener of choice