Ingredients:

  • 1 cup (120g) oat flour
  • 1 scoop (30g) vanilla whey protein powder
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) fine sea salt
  • 1 large egg (50g)
  • 1/2 cup (120ml) unsweetened almond milk
  • 2 tbsp (30g) plain Greek yogurt
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Combine oat flour, vanilla whey protein powder, baking powder, and fine sea salt in a medium mixing bowl. Whisk these together for about 30 seconds to remove any lumps. Note: This ensures the leavening is evenly spread.
  2. Add the egg, unsweetened almond milk, plain Greek yogurt, and vanilla extract directly into the dry ingredients.
  3. Stir gently using a spatula until just combined. Stop immediately when the flour streaks disappear. Note: Over mixing develops too much structure, making them rubbery.
  4. Heat a non stick skillet over medium low heat. Add a light coating of butter or oil and let it sizzle.
  5. Pour 1/4 cup (60ml) of batter per pancake onto the skillet. Don't crowd the pan, or the temperature will drop.
  6. Wait for bubbles to form on the surface. Wait until the edges look set and matte before you even think about touching them.
  7. Flip in one confident motion. Note: Don't hesitate or you'll fold the edge over.
  8. Cook for another 2-3 minutes until mahogany colored on both sides and springy to the touch.