NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Almond flour

2 scoop Vegan vanilla protein powder

1 tbsp Ground flaxseed meal

0.5 cup Unsweetened soy milk

0.25 cup Fresh blueberries

1 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Vanilla extract

0.13 tsp Sea salt

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, whisk the ground flaxseed meal with three tablespoons of water and let it sit for 5 minutes to thicken into a gel-like flax egg.

• 2

  In a large mixing bowl, whisk together the almond flour, vegan vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.

• 3

  Add the unsweetened soy milk, vanilla extract, and the prepared flax egg to the dry ingredients, stirring until a smooth, thick batter forms.

• 4

  Gently fold the fresh blueberries into the batter using a spatula, being careful not to overmix or crush the delicate berries.

• 5

  Heat the avocado oil in a non-stick skillet over medium-low heat, then pour approximately one-quarter cup of batter for each pancake.

• 6

  Cook for 3-4 minutes until small bubbles appear on the surface, then flip and cook for another 2 minutes until the pancakes are golden brown and firm.