NUTRITION

SERVINGS

INGREDIENTS

1.5 scoops Vanilla vegan protein powder

0.33 cup Oat flour

1 tbsp Peanut flour

1 tbsp Ground flaxseed

3 tbsp Water

1 cup Unsweetened soy milk

0.5 cup Fresh blueberries

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Coconut oil

PREPARATION

• 1

  In a small bowl, whisk the ground flaxseed with the water and let sit for 5 minutes to thicken into a gel.

• 2

  In a large mixing bowl, whisk together the vanilla protein powder, oat flour, peanut flour, baking powder, and sea salt.

• 3

  Pour the unsweetened soy milk and vanilla extract into the dry ingredients, adding the flax gel last.

• 4

  Stir the batter until just combined, being careful not to over-mix, then gently fold in the fresh blueberries.

• 5

  Heat the coconut oil in a non-stick skillet or griddle over medium-low heat.

• 6

  Scoop roughly 1/4 cup of batter per pancake onto the hot surface and cook until bubbles form on the top.

• 7

  Flip carefully and cook for another 2 minutes until both sides are golden brown and the center is set.