YOUR SOLIN GENERATED RECIPE
Fluffy Vegan Blueberry Pancakes
Whisked oat flour and vanilla protein powder create these pillowy pancakes, bursting with juicy blueberries and finished with a creamy almond butter drizzle.
INGREDIENTS
0.5 cup oat flour
1.5 scoop vanilla vegan protein powder
1 tbsp ground flaxseed meal
3 tbsp water
0.75 cup soy milk
0.5 cup fresh blueberries
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
0 tbsp almond butter
0 tsp coconut oil
PREPARATION
Prepare a flax egg by whisking the ground flaxseed meal with the water in a small bowl and let it sit for five minutes until it reaches a gel-like consistency.
In a large mixing bowl, combine the oat flour, vanilla protein powder, baking powder, and sea salt until evenly distributed.
Pour the soy milk, vanilla extract, and the prepared flax egg into the dry ingredients and stir until a thick, smooth batter forms.
Gently fold half of the fresh blueberries into the batter using a spatula to avoid crushing them.
Heat a non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Spoon the batter into the skillet to form three medium-sized pancakes and press the remaining blueberries into the top of each one.
Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until both sides are golden brown and the center is cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of creamy almond butter on top.