These stack up fluffy and golden, built on a base of oat flour and vanilla protein powder that whisks into a smooth, protein-packed batter. A quick almond milk-and-vinegar buttermilk trick gives them that classic tang and helps them rise light instead of dense, while eggs and a touch of maple syrup round out the flavor. Cooked in a hot skillet with just a brush of coconut oil, they turn out with crisp, matte edges and a soft, springy center that holds up beautifully under fresh berries and a drizzle of syrup. It's an easy weekday breakfast that doubles as a post-workout meal, and it's a solid pick for a gluten free kitchen. Best of all, the batter comes together in one bowl with a short rest, so you're never far from a warm stack.
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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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