# Ingredients:
→ Dry Components
01 - 1 cup oat flour (or rolled oats processed into a fine powder)
02 - 1 scoop vanilla protein powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon (optional)
→ Wet Components
06 - 2 large eggs
07 - 3/4 cup unsweetened almond milk (or preferred milk)
08 - 1/2 cup low-fat Greek yogurt
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon vanilla extract
→ Cooking Medium
11 - 1 tablespoon coconut oil or butter
→ Suggested Embellishments
12 - Fresh berries
13 - Sliced banana
14 - Greek yogurt
15 - Maple syrup
16 - Chopped nuts
# Directions:
01 - In a large mixing vessel, thoroughly combine the oat flour, protein powder, baking powder, salt, and cinnamon.
02 - In a separate mixing vessel, whisk together the eggs, almond milk, Greek yogurt, honey, and vanilla extract until a uniform mixture is achieved.
03 - Introduce the wet ingredients into the dry ingredients. Stir gently until just incorporated; avoid over-mixing to maintain optimal texture.
04 - Preheat a non-stick skillet or griddle over medium heat and lightly coat with coconut oil or butter.
05 - Portion approximately 1/4 cup of batter onto the heated skillet for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface, then flip and cook for an additional 1–2 minutes until golden brown and fully cooked through.
06 - Continue this process with the remaining batter, adding more cooking oil as necessary to prevent sticking.
07 - Arrange the cooked pancakes in stacks on serving plates and present with your preferred accompaniments.
