Dairy Free Protein Pancakes

These fluffy, golden stacks are proof that skipping dairy doesn't mean skipping satisfaction at the breakfast table. The batter comes together with oat flour and vanilla protein powder as its base, so every pancake pulls serious nutritional weight without leaning on any milk, butter, or cream. A clever trick — combining almond milk with apple cider vinegar — creates a quick dairy-free "buttermilk" that reacts with the baking powder and soda to give you that light, airy lift you'd expect from a classic short stack. Letting the batter rest for a few minutes before cooking helps it thicken just enough to produce pancakes with tender centers and slightly crisp edges. Coconut oil in the pan adds a subtle richness that rounds everything out beautifully. Serve them with fresh berries and a drizzle of maple syrup for a breakfast that feels indulgent but is genuinely built to fuel your morning. Makes four servings, so it's just right for a weekend family breakfast or a solid meal-prep batch for the week ahead.

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