1If using oat flakes, blend them into a flour first and set aside. Add soy TVP to a bowl, cover with hot water, and let it soak for 15 minutes. Rinse and drain well.

2Add the rehydrated TVP and soy milk to a blender.

3Blend until smooth.

4Add the blended TVP mixture, oat flour, and baking powder to a mixing bowl.

5Mix to combine and let the batter rest for 2–3 minutes.

6In the meantime, preheat a frying pan, preferably cast iron, over medium heat (induction #5). Brush or spray lightly with oil. Scoop the batter into the pan, shaping as many pancakes as will fit. Cover with a lid and cook for 4–5 minutes.

7Flip the pancakes and cook uncovered for another 3–4 minutes. Repeat with the remaining batter.

8Transfer to plates.

9Mix yogurt, vinegar and salt together to make yogurt mayo. Spoon the yogurt mayo over the pancakes.

10Top with pumpkin seeds and sprinkle with ground black pepper.