Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes

Submitted by Lesley Levinski

Dry Ingredients:

• 3/4 cup flour (I used gluten free)
• 1 scoop plain or vanilla protein powder
• 1/4t salt
• 1T of Swerve or natural Erythritol (I used Anthony’s) 
• 1t baking powder

Wet Ingredients:

• 3/4 cup of Greek yogourt (I used regular plain yogurt as it is runnier and better with gluten free flour)
• 1 large egg
• 1T of butter
• 1/2 cup of unsweetened almond – cashew milk blend (or milk of choice)
• 1t vanilla extract

Toppings (optional):

• 1/4 cup dark chocolate chips
• 1/2 cup fresh strawberries 
• 1/3 cup of walnut pieces
• 1/4 cup blueberries
• 1/4 raspberries 
• Pure maple syrup

DIRECTIONS:
1. Blend the dry ingredients together in a mixing bowl and set aside. 
2.  Put all of the wet ingredients together in a different bowl and whisk until blended well.
3. Turn stove on  medium heat and add 1/2 teaspoon of coconut oil or non stick spray to your pan or griddle.
4.  Add  the dry ingredients to the wet ingredients until totally blended and mixture is creamy.  If it seems super thick, add a little tad more of your milk. 
5.  Spread the mix onto your pan/griddle until top bubbles, then flip (approx 2-3) each side.  Mixture should  make 5-6 pancakes. 
6. Add the toppings of choice, drizzle syrup, and ENJOY!!!