• Blend the batter: In a blender, combine whole eggs, egg whites, psyllium husk, stevia, diced apple or banana, baking powder, and cinnamon. Blend until smooth and well combined. Let it sit for 1-2 minutes to thicken slightly.
• Heat the pan: Warm a non-stick skillet over medium heat. Lightly grease with cooking spray or a small amount of coconut oil if desired.
• Cook the pancakes: Pour half the batter into the pan to make one large pancake (or divide into smaller portions for multiple pancakes). Sprinkle walnuts or flax seeds on top. Cook for 3-4 minutes until bubbles form and edges look set.
• Flip and finish: Carefully flip and cook for another 3-4 minutes until golden and cooked through.
• Serve: Transfer to a plate, sprinkle with additional cinnamon and stevia (or other toppings) if desired, and serve warm.

Tips & Variations

• Lower calories: Use only egg whites instead of whole eggs to reduce fat and calories.
• Ultra low-carb: Skip the fruit and blend just egg whites, psyllium husk, cinnamon, and stevia for zero-carb, high-protein pancakes.
• Extra protein boost: Add 1-2 scoops of vanilla or unflavored protein powder to the batter for added flavor and nutrition.
• Flour swaps: Substitute psyllium husk with flax meal (similar carb count) or oat flour (slightly higher carbs but fluffier texture).