If using whole oats, blend them in a food processor or blender until they form a fine flour-like consistency.

In a mixing bowl, whisk together the oat flour, baking powder, cinnamon, and a pinch of salt to evenly distribute the dry ingredients.

In a separate bowl, mash the ripe banana until smooth. If substituting with honey, simply whisk it in.

Add the eggs, Greek yogurt, milk, and vanilla extract to the banana mixture. Whisk until everything is well combined and creamy.

Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently to combine.

If the batter seems too thick, add a splash of milk to loosen it up. If it’s too runny, add a bit more oat flour.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter, coconut oil, or cooking spray.

Pour about ¼ cup of batter per pancake onto the pan, spreading it slightly.

Cook for 2-3 minutes, or until small bubbles form on the surface and the edges start to set.

Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through.

Stack the warm pancakes and top them with your favorite nut butter, fresh fruit, or a drizzle of maple syrup. Enjoy a wholesome, protein-packed breakfast without needing any protein powder!