Strawberry Shortcake Pancakes

Make the strawberry sauce: Add the strawberries to a small saucepan with maple syrup and cook over medium heat, stirring occasionally while it bubbles gently. After about 5 to 7 minutes when strawberries start to break down, whisk the cornstarch with 2 teaspoons water and add it to the sauce. Stir until thickened, about 2 to 3 minutes. If you want less strawberry chunks, mash them while you’re cooking or cook a few minutes longer. Taste and add a hint more maple syrup if you’d like it sweeter. (Store in a sealed container refrigerated for up to 1 week.)

To make the pancakes, whisk the eggs, then whisk in the Greek yogurt, milk, butter (melted and cooled), brown sugar, vanilla, baking powder, and kosher salt . Switch to a spatula and mix in the oat flour until a smooth but very thick batter forms. You can add a splash more milk if it is very thick.

Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet over medium low heat.

Use a ¼ cup cookie scoop (or ¼ cup measure) to place very thick circles into the pan (don’t spread it out). Cook the pancakes until the bubbles pop on the top and the bottoms are golden, about 3 minutes per side, gently pressing down on the top after you flip (it will ooze out a bit, which is ok), and cooking until it starts to harden on the sides. Keep in mind it will take longer than for a normal pancake to cook through.

Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature.

For the topping, stir together the Greek yogurt, maple syrup, and vanilla.

To serve as shortcakes, place one pancake on a plate, then top with a small spoonful of sweetened Greek yogurt, chopped strawberries, and strawberry sauce, then top with another pancake, yogurt and strawberry sauce.