Directions

1. Prepare the chia egg: In a small bowl, mix the ground flaxseed or chia seeds with 2 tablespoons of water.

2. Let it sit for about 5 minutes until it becomes gel-like.

3. Mix dry ingredients: In a large bowl, combine the oat flour, vegan protein powder, baking powder, and salt.

4. Mix wet ingredients: In another bowl, combine the plant-based milk, apple cider vinegar or lemon juice, maple syrup or agave syrup, vanilla extract, and the prepared flax or chia egg.

5. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

6. Cook: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes on the other side.