1Make strawberry jam. Add frozen strawberries and ¼ cup of water to a saucepan. Cover with a lid. Cook over medium heat for 5 minutes, stirring occasionally. Allow to cool for 5 minutes.

2Once the strawberries have cooled down, add chia seeds and syrup. Mix well and set aside.

3Make flaxseed gel. Add ground flaxseed and water to a cup. Mix to combine and set aside for 5 minutes to make flaxseed gel.

4Make buttermilk. Add milk and apple cider vinegar to a large mixing bowl. Whisk together and set aside for 5 minutes to make buttermilk.

5Add coconut oil to a frying pan. Set heat to very low and let it melt (if it’s in its solid form) and warm up. Add flaxseed gel to buttermilk then add melted and warm coconut oil.

6Whisk together to combine.

7Add oat flour (or ground oats), baking powder and salt to a medium mixing bowl. Whisk together to combine and evenly distribute. Tip: grind oat flakes using a blender instead of using ready oat flour for better texture and taste. If you are using ready oat flour, taste it before using. If it has a bitter taste, it has gone off.

8Add dry ingredients to wet ingredients: add the flour mixture to the buttermilk mixture.

9Carefully fold it in using a spoon or a spatula. Do not whisk! Whisking it will destroy the bubbles. We want the bubbles. Set aside to absorb.

10Preheat a non-stick frying pan. Set heat to medium. Pour a scoop of batter in the middle of the pan. Fry for 2 minutes.

11Carefully flip the pancake (if you flip it too hard, it’ll pop some of the bubbles) and fry for another 2 minutes. Repeat with the rest of the butter.

12Stack the pancakes on top of a plate. Mix yogurt with protein powder until smooth. Spread on top of the pancake stack.

13Top with strawberry chia jam.