| 11 | 7 | 417 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 3 min | 4 min | 1 |
| 1 medium egg | Egg (free-range) |
| 1/3 cup | Rolled oats, dry |
| 1 dash | Cinnamon |
| 1 pinch | Salt |
| 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).
| Grain | 0.9 |
| Meat Alternative | 0.9 |
