Make the waffle batter: Add the flour, oats, protein powder, baking soda and powder, and salt to a large mixing bowl and whisk to combine. Create a small well in the middle. In a separate, smaller bowl, whisk the plant milk, Just Egg, vegan yogurt, and vanilla extract. Pour this mixture into the well in the dry mix. Add the melted vegan butter. Stir well to combine, but don’t overmix.

Make the waffles: Heat your waffle maker. Ladle the mixture, a little less than 1/4 cup at a time, onto the hot waffle maker. Cook for approximately 2-3 minutes. Most waffle-makers have a “done” light that lets you know when it’s done. 

Serve/store: Serve hot with vegan butter and syrup. Store leftovers in an airtight container in the refrigerator for up to a week. 

How to freeze: Alternatively, the pancakes can be kept frozen for up to a month. Allow pancakes to cool completely, then place in an airtight, freezer safe bag. I like to cut some parchment paper squares to place between each so they don’t freeze together.