I adapted this recipe from the latest Agriberry CSA newsletter. It wasn't as flavorful as I expected it to be, but it's super-high in protein, easy to make, has a nice texture, and is a great wheat-free option for people on gluten free diets or who will soon be looking for wheat-free Passover breakfast recipes. Once it's topped with jam or syrup, it's plenty tasty! It could also be used as bread for PB&J sandwiches.

Yield: about 18, 3" pancakes

Ingredients:

• 1 cup nut butter (I used peanut butter)
• 4 eggs
• 1 Tbsp. vanilla
• 1/4 cup yogurt
• 1/4 cup jam
• 1/4 tsp. salt

Directions:

1. Add ingredients to a mixing bowl and combine well.
2. Preheat and oil a skillet. I used coconut oil, but you could use olive oil or organic butter.
3. Spoon batter into skillet and cook like any other pancakes. They are ready to flip when the edges begin to change color and small bubbles appear.
4. Keep pancakes in a warm oven and serve like any other pancakes.