Start by gathering all your ingredients. In a large bowl, whisk together the three eggs. This is where the magic begins.

Once the eggs are frothy, add in the melted coconut oil and the strained Greek yogurt. This combination will make your pancakes super fluffy and full of flavor.

Now, let’s stack in the dry ingredients. Sprinkle in a cup of old-fashioned oats, 1/4 cup of vanilla-flavored protein powder, and 2 1/4 teaspoons of baking soda. The baking soda is key for making your pancakes rise beautifully.

Next, pour in 1 tablespoon of organic maple syrup and 1/4 teaspoon of pure vanilla essence. This duo brings a sweet fragrance to the mix. Sprinkle in 1/2 teaspoon of ground cinnamon for that touch of warmth.

Gently mix everything together. Avoid over-mixing; you want a slightly lumpy batter. Once mixed, let the batter rest for about 5 minutes. This is crucial. Resting allows the oats to absorb moisture, making your pancakes perfectly chewy.

While your batter rests, heat a non-stick skillet or griddle over medium heat. A splash of coconut oil on the pan will ensure the pancakes cook evenly.

Once the pan is hot, pour about a 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, around 3-4 minutes. Flip them gently and cook for another 2-3 minutes on the other side until golden brown.

Stack them high on a plate, and do not hesitate to serve with your favorite toppings. Greek yogurt and fresh berries, check. A drizzle of maple syrup, check. You’re in for a treat!