• In a mixing bowl, whisk almond milk, yogurt, and lemon juice and set aside while measuring the remaining ingredients.
• In another mixing bowl, whisk dry ingredients evenly: white whole wheat flour, oats, protein powder, baking powder, sugar, and salt.
• Stir the milk mixture into the bowl with the dry ingredients until a thick pancake batter forms with no lump. It should be pretty thick, and that's normal.
• Warm a pancake griddle greased with a tiny bit of coconut oil over medium heat.
• Scoop 2 tablespoons of pancakes batter per pancake on the griddle and spread in a round shape. If the batter is too thick, thin it out by adding an extra splash of almond milk.
• Cook the pancake for 2-3 minutes on low-medium heat until dry on the edges, then flip and cook an extra minute until it puffs.
• Cool down on a wire rack and cook the remaining batter.
• Serve with vegan toppings you love like peanut butter, maple syrup, and chia jam.

Storage

• Store leftovers for up to 4 days in an airtight container in the fridge or freeze and thaw at room temperature the day before serving. Rewarm on a hot pancake griddle or in a bread toaster.