NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoop vanilla pea protein powder

1 tbsp peanut flour

1 tbsp ground flaxseed

0.5 cup unsweetened soy milk

0.5 cup fresh blueberries

1 tbsp hemp seeds

1 tsp coconut oil

1 tsp baking powder

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.13 tsp sea salt

3 tbsp water

PREPARATION

• 1

  In a small bowl, whisk the ground flaxseed with water and set aside for 5 minutes to thicken into a gel.

• 2

  In a large mixing bowl, sift together the oat flour, vanilla pea protein powder, peanut flour, baking powder, cinnamon, and sea salt.

• 3

  Add the unsweetened soy milk, vanilla extract, and the prepared flax egg to the dry ingredients, whisking until just combined.

• 4

  Gently fold in the fresh blueberries, being careful not to overmix the batter.

• 5

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

• 6

  Pour 1/4 cup portions of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.

• 7

  Serve the warm pancakes topped with hemp seeds for an extra boost of plant-based protein.