Ingredients:
3/4 cup plain 2% fat Greek yogurt
2 large eggs
1 1/2 tablespoons pure maple or date syrup
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
6 ounces oat flour* (about 1 1/2 cups)
2 teaspoons culinary matcha powder**
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1/2 cup whole milk or milk of choice
2 tablespoons avocado oil
Suggested toppings: vanilla Greek yogurt, raspberries, pure maple or date syrup
Instructions:
1. In a large bowl, whisk together the yogurt, eggs, maple syrup, and extracts until
smooth. In a medium bowl, stir together with a fork the flour, matcha, baking
powder, and salt until evenly combined.
2. Then whisk the milk into the yogurt mixture. Whisk the oat flour mixture into the
yogurt mixture. (Hint: If batter seems too thick, add more milk by the teaspoon to
thin.)
3. Heat half the oil in two medium or large stick-resistant skillets over medium heat.
Ladle in 2/3 cup batter each (spread out to about 6 1/2 inches) and cook until
pancakes are richly browned, about 2 to 2 1/2 minutes on first side and 1 minute on
the flip side (timing varies). Transfer to plates and repeat with the remaining oil and
batter. (Makes 4 pancakes total.)
4. Top pancakes with toppings of choice and serve.
*For even higher protein, use 2 tablespoons of protein powder in place of 2 tablespoons
oat flour.
**Start with 2 teaspoons matcha powder the first time you make these. If you love it,
consider adding 1 to 2 teaspoons more the next time.
Serves: 2
Protein: 27.5g
Calories: 579