1Add frozen strawberries, chia seeds, and syrup to a cooking pot.

Note: if using fresh strawberries, add half a cup of water as well..

2Set the heat to medium, cover with a lid, and cook for 5 minutes, stirring occasionally. Turn off the heat and let it rest to thicken.

3Add oat flour (or ground oats), ground flax seeds 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.

4Add milk and water.

5Mix until just combined. Avoid overmixing to keep some air in the batter. Let it soak for about 5 minutes.

6Preheat a pan over medium heat. Lightly oil the surface once hot.

To create tall, fluffy pancakes, use the following layering technique: Pour small amounts of batter into the pan, making as many pancakes as will fit. Once the first layer begins to set, add more batter on top to build height. Repeat this layering process until half of the batter is used.

7Once the pancakes are no longer runny on top, carefully flip them. Cook for 3–4 minutes, then flip again for an additional 3–4 minutes to crisp up the edges. Repeat with the remaining batter.

8Add pancakes to plates.

9Mix 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.

10Garnish with strawberry chia jam.