Protein oat pancakes

📝 Ingredients

• 50 g rolled oats, finely blended (or oat flour)
• 100 g 0% fromage blanc or skyr
• 2 whole eggs
• 1 tsp baking powder
• 1 tsp coconut sugar or honey
• ½ tsp vanilla extract
• 1 pinch of salt
• 1 tbsp milk if the batter is too thick
• Toppings: maple syrup, fresh fruit, Greek yogurt, nut butter

🍴 Utensils

• Blender or food processor
• Non-stick frying pan
• Ladle

📖 Steps

1. If using whole oats: blend them for 30 sec into a coarse flour. It's more nutritious than white flour and gives a rustic texture.
2. In a bowl, whisk the eggs with the fromage blanc until smooth. Add the vanilla, sugar and salt.
3. Stir in the oat flour and baking powder. Mix until smooth — a few small lumps are fine. If too thick, add the milk. Let rest for 3–5 min: the baking powder starts to work.
4. Heat the pan over medium heat with a very thin layer of coconut oil or butter. The right temperature: a drop of water should "dance" in the pan.
5. Pour in a small ladle of batter. Cook until bubbles appear on top (about 2–3 min) and the edges are set. Flip carefully.
6. Cook for another 1–2 min. Oat pancakes are more delicate — don't flip them more than once.
7. Stack and serve immediately with fresh fruit, a drizzle of maple syrup and a spoonful of Greek yogurt.