Ingredients
Protein Pancakes:1 cup oat flour (or ground oats)
1 scoop vanilla protein powder (plant-based or whey)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk (dairy or plant-based)
1 large egg (or flax egg for vegan)
1 tsp vanilla extract
1 tbsp maple syrup or honey (optional)
1 tbsp coconut oil or butter (for cooking)
Toppings:Mixed fresh berries (blueberries, strawberries, raspberries)
Honey or maple syrup drizzle
Shredded coconut (optional)
Chopped nuts (almonds, walnuts, or pecans)
Greek yogurt or vegan yogurt (optional for creaminess)
Instructions1. Make the Pancake Batter
Make the Pancake BatterIn a bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt.
In another bowl, mix milk, egg, vanilla, and maple syrup.
Combine wet + dry ingredients until smooth (don’t overmix).
Let batter rest 5 min for fluffiness.
2. 
Cook the Pancakes
Cook the PancakesHeat coconut oil or butter in a non-stick pan over medium heat.
Pour about 1/4 cup batter for each pancake.
Cook 2–3 min until bubbles form, then flip and cook another 1–2 min.
Make smaller, slightly thinner pancakes perfect for folding like tacos.
3. 
Assemble the Pancake Tacos
Assemble the Pancake TacosPlace 2–3 pancakes on a plate.
Add a spoonful of fresh berries on each.
Drizzle honey or maple syrup.
Sprinkle shredded coconut and chopped nuts.
Add a dollop of yogurt if using.
Serving TipsServe immediately for best texture!
Great for breakfast, snack, or even dessert.
Add a sprinkle of cinnamon or cacao nibs for extra flair.
StorageStore leftover pancakes in the fridge up to 2 days.
Reheat gently in a pan or toaster oven before assembling.
