|3 min||4 min||1|
|1 medium egg||Egg (free-range)|
|1/3 cup||Rolled oats, dry|
|1 tsp||Water, filtered (to thin batter)|
|1 tbsp||Coconut oil (for cooking)|
|1/4 tsp||Vanilla extract, pure (unsweetened)|
|1 tbsp||Greek yogurt, plain, 2% M.F. (unsweetened, live probiotic cultures)|
|1 tbsp||Walnuts (raw)|
|1 tsp hulled||Hemp seeds, shelled (raw)|
|2 tsp||Maple syrup, pure|
With a fork, beat together egg, cinnamon, salt, and vanilla. Stir in oats and water to make a pourable batter. Preheat coconut oil in non-stick skillet over medium heat. Add pancake batter and brown on both sides until done.
Top with a little pure maple syrup, unsweetened yogurt, hemp seeds, and walnuts.
Variation: substitute coconut oil with organic butter or ghee (clarified butter).