NUTRITION

SERVINGS

INGREDIENTS

1.5 scoops vanilla vegan protein powder

0.5 cup oat flour

1 tbsp ground flaxseed

3 tbsp water

0.5 cup unsweetened soy milk

0.25 cup fresh blueberries

0.5 tbsp creamy almond butter

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tsp vanilla extract

0 tsp coconut oil

PREPARATION

• 1

  In a small bowl, whisk together the ground flaxseed and water; let it sit for 5 minutes to thicken into a 'flax egg'.

• 2

  In a large mixing bowl, combine the vanilla protein powder, oat flour, baking powder, and cinnamon.

• 3

  Whisk the unsweetened soy milk and vanilla extract into the flax egg until smooth.

• 4

  Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

• 5

  Gently fold the fresh blueberries into the batter.

• 6

  Heat a non-stick skillet over medium-low heat and lightly grease with the coconut oil.

• 7

  Pour the batter onto the skillet to form 3-4 small pancakes.

• 8

  Cook for 3-4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2-3 minutes until golden brown.

• 9

  Plate the pancakes and drizzle with the creamy almond butter before serving.