Ingredients

• ⅔ cup Plain or Vanilla Yogurt (5–6 oz container)
• 2 Eggs (100 g)
• ½ cup Milk (120 mL)
• 3 Tbsp Maple Syrup (60 g)
• 2 tsp Vanilla Extract
• 2 cups Protein Oats or Organic Protein Oats (288 g)
• 2 tsp Baking Powder
• 1 tsp Ground Cinnamon
• ¾ tsp Kosher Salt
• Toppings: fresh Berries, diced Fruit, or Chocolate Chips, if desired

Instructions

1. Place all ingredients except the toppings in a blender and begin blending. Once all ingredients are roughly combined, continue to blend for at least 60 seconds or until smooth. Let batter sit for 5 minutes while preheating the skillet.
2. Preheat skillet over medium-high heat. Lightly oil, then portion pancakes using ¼ cup batter per pancake. Cook until edges begin to set and bubbles form on the surface, 2–3 minutes. Flip and cook an additional 2–3 minutes. Batter can be adjusted by adding additional milk. Serve hot.