In a medium bowl, whisk together the oat flour, vanilla protein powder, baking soda and salt.
Add the cashew butter, yogurt and milk to the same bowl. Mix until well combined. Then, fold in the chocolate chips.
Heat a skillet or non-stick pan with a little coconut oil. When hot, spread out 2 tablespoons of batter at a time.
Cook the pancake over medium heat for 1 minute.
Run a spatula underneath to flip them over. Let them cook for another minute.
Serve with your favorite toppings.
Video
Notes
You can make your own oat flour by blending rolled oats until you obtain a fine powder.
Make a big batch of oat flour by blending several cups of oats in your blender and storing them in an air-tight container.
Other types of protein powder won't work as well. This powder is based on pea protein. You could try replacing it with another brand that also uses pea protein as a base. But not collagen protein or whey.
Storing: you can store leftover pancakes in an airtight container in the fridge for 2-3 days.
Freezing: you can freeze these pancakes for up to 3 months. Store them in a zip bag or sustainable alternative (such as Stasher bags). My favorite way to defrost them is to pop them in the toaster.