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.

7Add oat flour (or ground oats) and baking powder to a medium-sized mixing bowl. Whisk to 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 milk.

9Whisk until combined. Don’t whisk too much, we want to have some air trapped in the batter. Set aside to soak for ~ 5 minutes.

10Preheat a frying pan. Set heat to medium, drizzle or lightly spray the pan with oil. Pour a scoop of batter in the middle of the pan. Fry for 2 minutes.

Tip: if you want tall and fluffy pancakes, follow this guide. 

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 batter.

12Stack the pancakes on top of a plate. Mix yogurt with syrup. Top each pancake with the yogurt.

Protein Boost: Add 30 g (~ 2 tbsp) almond protein powder to the yogurt and mix until incorporated.

13Top with strawberry chia jam.