20min · 1 serving Oven Temperature: 200C / 400F Ingredients • 60g oat flour (you can make your own by blending rolled oats in a food processor / blender) • 1/2 tsp baking powder • vanilla (extract) • 15ml syrup (e.g. sugar-free, maple, agave or date syrup, sugar-free butterscotch syrup) • 40ml strong brewed coffee or 1 espresso shot* • 20ml (plant) milk • 30g (dairy-free) yogurt optional: 30g (1 scoop) vegan protein powder (I used 30g salted caramel soy protein isolate and added a splash of water to adjust the consistency of the batter)