Ingredients:

  • 200g Oat Flour
  • 30g Vanilla Protein Powder
  • 10g Baking Powder
  • 2g Baking Soda
  • 1g Sea Salt
  • 245g Plain Greek Yogurt
  • 180ml Unsweetened Almond Milk
  • 2 Large Eggs
  • 5ml Pure Vanilla Extract
  • 15ml Honey

Instructions:

  1. Combine 200g oat flour, 30g protein powder, 10g baking powder, 2g baking soda, and 1g sea salt in a large bowl.
  2. In a separate jug, whisk 2 eggs with 245g Greek yogurt, 180ml almond milk, 5ml vanilla, and 15ml honey until completely silky and smooth.
  3. Pour the wet into the dry and stir gently. Stop as soon as the streaks of flour disappear to prevent a gummy texture.
  4. Let the mixture rest for 5 minutes until you see small bubbles forming on the surface.
  5. Transfer the batter into a squeeze bottle or piping bag with a medium sized round tip.
  6. Set your pan over medium low heat (approx 350°F) and lightly coat with butter or oil.
  7. Pipe a V shape and then curve the tops to create a heart outline until the shape is clearly defined.
  8. Squeeze more batter into the middle of the outline, using the tip of the bottle to spread it to the edges.
  9. Wait about 2-3 minutes until the edges look set and the bubbles stay open.
  10. Carefully slide a spatula underneath and flip in one quick motion, cooking for another 1-2 minutes until golden and springy to the touch.