Serves 2 (serving size: 3 pancakes, plus toppings evenly divided)
Photo: Jamie Vespa
1 cup old-fashioned oats
1/2 cup unsweetened nut milk
2/3 cup plain 2% reduced-fat Greek yogurt, divided
1 teaspoon vanilla extract, divided
1 tablespoon maple syrup
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup fresh strawberries, quartered
1 tablespoon finely chopped walnuts
How to Make It
Place oats in a high-power blender or food processor. Pulse until ground. Add nut milk; let stand 10 minutes.
Combine 1/3 cup Greek yogurt and ½ tsp vanilla extract in a small bowl. Whisk to combine. Set aside.
Add remaining 1/3 cup Greek yogurt, egg, maple syrup, and remaining ½ teaspoon vanilla to blender. Blend for 15-20 seconds, until creamy. Add cocoa powder, salt, and baking powder; blend 10 seconds, until just combined.
Heat a large griddle or nonstick skillet over medium. Spoon a scant ¼ cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes. Flip, and cook 1 to 2 minutes on opposite side. Divide pancakes onto 2 plates. Top evenly with Greek yogurt mixture, strawberries, and walnuts. Drizzle additional maple syrup overtop, if desired.