Ingredients
Scale
- 1/2 cup oat flour (or blended rolled oats)
- 1 scoop vanilla whey or plant-based protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/4 cup plain Greek yogurt
- 2–3 tablespoons unsweetened almond milk
- 1 fresh peach, pitted and sliced
- 1 tablespoon maple syrup, divided
- 2 tablespoons rolled oats (for the crisp topping)
- 1/2 teaspoon coconut oil
Instructions
- Place a small non-stick skillet over medium heat. Add the sliced peaches and half of the maple syrup. Sauté for about 4-5 minutes until the peaches become soft and slightly golden. Remove the peaches from the pan and set them aside.
- In the same skillet, add the coconut oil and the 2 tablespoons of rolled oats. Sprinkle with a pinch of cinnamon. Toast for 2-3 minutes, stirring constantly, until the oats are crunchy and fragrant. Remove from heat and set aside.
- In a medium mixing bowl, whisk together the oat flour, protein powder, baking powder, and cinnamon. Add the egg, Greek yogurt, and almond milk. Stir until the mixture is smooth. If the batter is too thick, add an extra splash of almond milk.
- Heat a large non-stick griddle or pan over medium-low heat. Lightly grease with cooking spray. Pour roughly 1/4 cup of batter for each pancake. Cook until bubbles appear on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Stack your pancakes on a plate. Layer the warm caramelized peaches on top and sprinkle generously with the toasted oat crisp. Drizzle with the remaining maple syrup and enjoy immediately.
- Cook Time: 20 minutes
- Diet: High-Protein