For the pancakes:
• 2 eggs
• 120 g lactose-free yogurt
• 35 g protein powder
• 35 g green buckwheat flour
• Cinnamon, to taste
• Vanilla, to taste
• A pinch of salt
• 1 tsp baking powder
• Water, if needed
• 20 g fine oats
• Fresh berries (optional)
• Avocado oil, for cooking

Instructions:
1. Combine eggs, yogurt, protein powder, green buckwheat flour, cinnamon, vanilla, salt, baking powder, and oats.
2. Add a little water if needed—the batter should remain thick.
3. Add fresh berries into the batter if desired.
4. Cook the pancakes on both sides in avocado oil over medium heat.

For the crispy granola:
• 1 tbsp ghee
• 2 tbsp agave syrup
• Salt
• A handful of nuts
• 4 tbsp rolled oats
• Spices, to taste
• Freeze-dried strawberries (optional)

Instructions:
1. Melt the ghee and agave syrup together.
2. Add the remaining ingredients and cook in a pan, stirring constantly.
3. Press the mixture together and let it cool completely.
4. Once cooled, break it into crispy pieces using a spatula.
5. Add freeze-dried strawberries if desired.