# Ingredients:
→ Pancakes
01 - 1 cup oat flour (or 1 cup rolled oats blended into flour)
02 - 1 scoop vanilla or unflavored protein powder
03 - 1 tablespoon coconut sugar or brown sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 2 large eggs
07 - 3/4 cup milk of choice (dairy or non-dairy)
08 - 1/2 cup plain Greek yogurt
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon melted coconut oil or butter
→ Peanut Butter Syrup
11 - 1/3 cup creamy peanut butter
12 - 3 tablespoons pure maple syrup
13 - 2 tablespoons milk of choice (more as needed)
14 - Pinch of salt
# Instructions:
01 - In a large mixing bowl, whisk together the oat flour, protein powder, coconut sugar, baking powder, and salt until thoroughly combined.
02 - In a separate bowl, whisk together the eggs, milk, Greek yogurt, vanilla extract, and melted coconut oil until smooth.
03 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Allow the batter to rest for 5 minutes.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter.
05 - Pour approximately 1/4 cup of batter for each pancake onto the heated skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges appear set. Flip and cook for an additional 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter.
06 - In a small bowl, whisk together the peanut butter, maple syrup, milk, and a pinch of salt until smooth and pourable. Adjust with more milk if a thinner consistency is desired.
07 - Arrange the cooked pancakes in stacks and generously drizzle with the prepared peanut butter syrup.
