These little babies are delicious, dairy-free, travel surprisingly well, and hold up to an alfresco breakfast picnic in the park.

Gluten-free, vegetarian

Berry Oat Protein Pancakes

1/2 c. frozen berries
2 eggs
1 c. rolled oats
1 tsp. baking powder
1 tsp. vanilla
1 c. your favorite plain dairy-free yogurt
2 Tbsp. flaxseed
2 Tbsp. chia seeds
1 date
1/4 tsp. salt
Fat of choice for the pan

Whiz all ingredients but the fat in a blender until incorporated.

Heat a Tablespoon of your fat of choice (I used ghee) in a large skillet over medium/medium-high heat.

Drop silver dollar sized amounts of the batter into the prepped pan and cook until bubbles form. Flip and cook an additional couple minutes.

Remove to paper towels and repeat.

Makes about 18 pancakes – enough for small servings for about 8 as part of a larger brunch spread. Perfect if served with fruit and/or whipped cream if you’re having that kind of morning – a more virtuous serving suggestion pictured here with extra yogurt and berries