Greek Yogurt Protein Pancakes with Berries

Place the rolled oats into a blender and process on high speed until they reach a flour-like consistency.

Add the Greek yogurt, beaten eggs, honey, vanilla extract, baking powder, and salt directly into the blender with the oat flour. Pulse until a smooth, thick batter forms.

Heat a non-stick skillet or griddle over medium heat and lightly coat it with coconut oil.

Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set.

Flip the pancakes gently and cook for an additional 2 to 3 minutes until golden brown and cooked through.

Divide the warm pancakes between plates and top generously with fresh mixed berries before serving.