180 g egg white (or 3 whole eggs)

2/3 c sprouted oats 

3 Tb nut butter of choice ( 48g) hazelnut butter is the BEST in these pancakes!

1/2 c greek yogurt  (110 g) (see notes for dairy free)

1/2 scoop (15g) whey protein

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

1/2 t baking powder

1/4 t salt

Optional: ¼ t maple extract and 1 t vanilla, dash cinnamon

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 6 medium pancakes (2 servings of 3 pancakes each)

Nutrition Facts for 1 serving (3 pancakes): 403 calories, 16 fat, 28 carb, 33 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

Keto:

replace oat flour with 3 T coconut flour. Use 4 whole eggs and add in an additional 2-3 T milk or egg white. 

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