NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Soy flour

0.25 cup Chickpea flour

0.5 cup Silken tofu

0.25 cup Unsweetened soy milk

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

2 tbsp Hemp hearts

1 tsp Coconut oil

PREPARATION

• 1

  In a blender, combine the silken tofu, unsweetened soy milk, and vanilla extract until completely smooth and creamy.

• 2

  In a medium bowl, whisk together the soy flour, chickpea flour, baking powder, and sea salt to remove any lumps.

• 3

  Pour the wet tofu mixture into the dry ingredients and stir until just combined; the batter should be thick and aerated.

• 4

  Heat the coconut oil in a non-stick skillet over medium-low heat until shimmering.

• 5

  Scoop the batter into the pan to form small pancakes and press several blueberries into the top of each one.

• 6

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

• 7

  Serve the pancakes warm, topped with the remaining blueberries and a generous sprinkle of hemp hearts.