NUTRITION

SERVINGS

INGREDIENTS

0.33 cup oat flour

1.5 scoops vanilla vegan protein powder

1 tbsp ground flaxseeds

1 tsp baking powder

0.25 tsp sea salt

1 cup unsweetened soy milk

1 tsp vanilla extract

0.5 cup fresh blueberries

0.5 tsp coconut oil

PREPARATION

• 1

  In a small bowl, whisk the ground flaxseeds with three tablespoons of water and let the mixture rest for five minutes until it reaches a gel-like consistency.

• 2

  In a large mixing bowl, sift together the oat flour, vanilla vegan protein powder, baking powder, and sea salt to ensure no clumps remain.

• 3

  Pour the unsweetened soy milk and vanilla extract into the dry ingredients along with the thickened flax egg.

• 4

  Stir the batter gently with a spatula until just combined, being careful not to overwork the mixture which keeps the pancakes fluffy.

• 5

  Fold in the fresh blueberries until they are evenly distributed throughout the thick batter.

• 6

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

• 7

  Drop 1/4 cup portions of batter onto the hot skillet and cook for 3 to 4 minutes until the edges are set and small bubbles appear on the surface.

• 8

  Carefully flip each pancake and continue cooking for another 2 minutes until they are golden brown and the centers are springy to the touch.