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🥗 Ingredients

• 1 cup finely blended oat flour
• 1/2 cup plain Greek yogurt (unsweetened)
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 cup almond milk (to adjust consistency)
• coconut oil for the skillet

👨‍🍳 Directions

1. 1

   In a medium bowl, whisk the eggs and Greek yogurt together until no white yogurt streaks remain. The yogurt provides the protein and the acidity needed for a good rise.

2. 2

   Stir in the cinnamon and baking powder. This allows the leavening agent to start working immediately with the yogurt's acidity.

3. 3

   Add the oat flour and stir until a thick batter forms. If the batter seems too dry (oat flour absorbs a lot of moisture), add the almond milk one tablespoon at a time until it's pourable but still thick.

4. 4

   Heat a non-stick skillet over medium-low heat. Add a tiny amount of coconut oil and wipe out the excess with a paper towel for an even golden finish.

5. 5

   Use a 1/4 cup measure to pour the batter onto the skillet. Space them out so they don't touch.

6. 6

   IMPORTANT: Wait until you see bubbles form on the surface and the edges look dry and set. This usually takes 3–4 minutes on low heat.

7. 7

   Flip gently and cook for another 1–2 minutes on the other side until lightly browned.

8. 8

   Serve immediately. Instead of syrup, try topping with fresh berries or a dollop of almond butter for the ultimate clear-skin breakfast.