Protein-packed Oat & Yogurt Griddle Cakes with Berries

Place 1 1/2 cups of certified gluten-free rolled oats into a blender or food processor. Pulse until the oats resemble a fine flour.

In a medium mixing bowl, whisk together 2 large eggs, 1/2 cup of the Greek yogurt (reserve the other 1/2 cup for topping), 1/4 cup unsweetened almond milk, and 1 tsp vanilla extract until smooth.

Add the blended oat flour, 1 tsp baking powder, and 1/2 tsp cinnamon to the wet ingredients. Stir until just combined. Let the batter sit for 5 minutes to thicken.

Preheat a non-stick skillet over medium heat. Lightly grease with a small amount of oil or cooking spray.

Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

While pancakes are cooking, steep the black tea bags in 2 cups of boiling water for 3-5 minutes.

Divide the pancakes between two plates. Top each serving with half of the remaining Greek yogurt (1/4 cup), 1/4 cup mixed berries, and 1 tbsp chopped walnuts.

Serve immediately with the hot sugar-free black tea.