Here’s the recipe:

1. In a blender, combine 2 cups plus 2 Tbsp rolled oats, ½ cup collagen peptides, 1 Tbsp plus 1 ½ tsp baking powder, and 1 tsp salt. Blend on low speed to a flour-like consistency, 30 seconds.

2. Add ⅔ cups full-fat Greek yogurt, 6 eggs, ¼ cup maple syrup, 2 Tbsp avocado oil, 1 Tbsp vanilla extract, and 2 tsp freshly squeezed lemon juice. Blend on low until smooth, 1 minute, scraping down the sides of the blender as needed.

3. Heat a large nonstick skillet over medium heat. Lightly grease the skillet with ½ tsp avocado oil and use a paper towel to coat the bottom of the pan. Add more oil as needed between batches of pancakes.

4. Working in batches, add ¼ cup portions of pancake batter to the skillet and fry until the edges begin to dry, the center of the pancake is bubbly, and the underside is golden brown, 1 to 2 minutes. Flip the pancake and cook until the other side is golden brown, 30 seconds to 1 minute.

5. Serve with additional maple syrup and butter, if desired. Enjoy!