YOUR SOLIN GENERATED RECIPE
High-Protein Fluffy Vegan Blueberry Pancakes
Griddle-cooked oat and protein pancakes bursting with juicy blueberries, topped with nutty hemp seeds for a satisfyingly soft texture.
INGREDIENTS
0.33 cup Oat flour
1 scoop Vegan vanilla protein powder
1 tbsp Ground flaxseed meal
1 tsp Baking powder
0.25 tsp Sea salt
0.75 cup Unsweetened soy milk
1 tsp Vanilla extract
0.5 cup Fresh blueberries
2 tbsp Hemp seeds
0 tsp Coconut oil
PREPARATION
In a small bowl, whisk together the ground flaxseed meal and 3 tablespoons of the soy milk; let it sit for 5 minutes to thicken into a gel.
In a large mixing bowl, combine the oat flour, vanilla protein powder, baking powder, and sea salt.
Whisk the remaining soy milk and vanilla extract into the flaxseed mixture until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
Gently fold the fresh blueberries into the batter.
Heat the coconut oil in a non-stick griddle or large skillet over medium-low heat.
Pour approximately 1/4 cup of batter onto the griddle for each pancake.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.
Transfer the pancakes to a plate and sprinkle with the hemp seeds before serving.