These fluffy stacks start with a hearty blend of oat flour and vanilla protein powder, so you're getting real fuel alongside that classic pancake comfort. Almond milk soured with a touch of apple cider vinegar gives the batter a lovely rise and tang, while maple syrup and vanilla extract round out the flavor beautifully. The batter comes together quickly with just a short rest to thicken, then cooks up into golden rounds with lacy, bubbled edges and a soft, springy center. A light brush of coconut oil in the pan keeps things from sticking without weighing the pancakes down. Pile them high with fresh berries and a drizzle of maple syrup for a satisfying breakfast that fits neatly into an egg free morning routine.
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Stir together the almond milk and apple cider vinegar in a small bowl and let stand for 5 minutes until slightly curdled.
Whisk together the oat flour, protein powder, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
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