Protein Pancakes Or Waffles

1. Place all of the ingredients except the butter into a blender and blend on medium for 30-45 seconds until smooth. Allow the mixture to sit for 10 minutes to absorb the oats to thicken. You can also do this step the night before. The batter should feel quite stiff—this is more of a spread than pour situation—but if it is too thick add milk 1 tablespoon at a time until desired consistency.
2. Warm a skillet over medium heat for 5 minutes. Add the butter to the pan, gently swirling to coat as it melts.
3. Using about ¼ cup of the pancake mixture for each one, plop pancakes into the pan, working in batches as needed. The pancakes will be ready to turn over once the edges and center appear mostly set, about 2 minutes. Flip the pancakes and cook for an additional 1-2 minutes. When done, both sides should be golden brown. If they darken too quickly, reduce heat as needed.
4. Serve warm topped with yogurt, maple syrup, and berries.

MAKE IT A WAFFLE!

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Flipping one by one while holding a baby? That gets old fast. Just pourthe batter into a waffle maker for a less hands-on experience.