PB & J pancakes

These are the PB & J gluten-free, high protein, low carbohydrate pancakes that I have made for my youngest son. The recipe was given to us by the dietician at our pediatrician's office. My youngest son has been diagnosed with recently with ADHD and several years ago through allergy blood testing, we found he had a gluten and wheat intolerance.

• 1 cup creamy nut butter
  (I have had success using just natural peanut butter as well as a mixture of cashew and almond butter. When these butters have been stored in the refrigerator, they can be stiff. I have found that microwaving the measured amount in my glass mixing bowl helps to soften them.)
• 1/4 cup 2% plain Greek yogurt
• 4 eggs
• 1 TBSP vanilla extract
• 2-4 TBSP all fruit spread or jam
  
  Mix together and cook like pancakes. Makes about 25, 3 inch pancakes.

These store well in the fridge. They can be warmed or eaten cold-no syrup needed. My boys board the school bus early, so they usually eat breakfast at school. My youngest has to be pried out of bed 10 minutes before the bus arrives. Therefore, he usually takes 2-3 of these with him to eat at school.