Recipe by Abbey’s Kitchen


1 1/4 Cup Oat Flour
1 Tsp Cinnamon
1 Scoop PROFI Vanilla
1/2 Tsp Baking Powder
Pinch of salt
1 Cup Vegan Yogurt
1/3 Cup Almond Milk
3 Tbsp Maple Syrup
1 Flax Egg

  1. In a mixing bowl, combine the oat flour, cinnamon & protein powder, baking powder & salt.
  2. In another bowl, add the yogurt, almond milk, maple syrup & flax egg. Mix until well combined. Add in the dry ingredients & mix until there are no clumps.
  3. Add some oil or vegan butter to a hot skillet, keep the skillet on medium-low heat.
  4. Scoop out your desired portion of batter into the skillet.
  5. Once the batter starts to form bubbles that don’t pop, it is ready to flip! Continue steps 4 & 5 until all batter is used.
  6. Stack your pancakes high & top them with your favourites!
  7. Enjoy!