1-Prepare the strawberry sauce: Cook 1 ½ cups sliced strawberries with 3 tablespoons maple syrup over medium heat until the berries soften and break down. Mix 1 teaspoon cornstarch with a little water, add it to the sauce, and stir until thickened. Taste and adjust sweetness as needed; store in the fridge for up to 1 week.

2-Make the pancake batter: Whisk 2 large eggs, then stir in ½ cup Greek yogurt, ½ cup milk, 2 tablespoons melted salted butter, 3 tablespoons brown sugar, 1 tablespoon vanilla extract, 1 tablespoon baking powder, and ½ teaspoon salt until combined. Add 2 cups oat flour and mix to form a thick batter; add more milk if it’s too thick.

3-Heat your skillet: Warm a buttered and lightly greased skillet or griddle over medium-low heat for even cooking.

4-Cook the pancakes: Scoop ¼ cup of batter per pancake onto the pan. Cook for about 3 minutes per side until bubbles form and the bottoms are golden. Gently press the top after flipping to ensure the center cooks fully these thick pancakes take a bit longer.

5-Keep them warm: Place cooked pancakes under an inverted bowl to stay warm while you finish the rest.

6-Prepare the topping: Mix 1 cup Greek yogurt with 2 tablespoons maple syrup and 1 teaspoon vanilla for a creamy finish.

7-Assemble and serve: Layer the pancakes with sweetened yogurt, 1 ½ cups finely chopped strawberries, and warm strawberry sauce for a stacked treat.