NUTRITION

SERVINGS

INGREDIENTS

0.4 cup oat flour

1.5 scoop vegan vanilla protein powder

1 tbsp ground flaxseed

1 tsp baking powder

0.25 tsp sea salt

0.5 cup unsweetened soy milk

0.13 cup unsweetened coconut yogurt

1 tsp vanilla extract

1 cup frozen mixed berries

1 tbsp water

0.5 tsp maple syrup

0.25 tsp coconut oil

PREPARATION

• 1

  In a small saucepan, combine the frozen mixed berries, water, and maple syrup over medium heat.

• 2

  Simmer the berries for 8-10 minutes, mashing slightly with a fork until the mixture thickens into a glossy compote, then set aside.

• 3

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, ground flaxseed, baking powder, and sea salt.

• 4

  Add the soy milk, coconut yogurt, and vanilla extract to the dry ingredients, stirring until the batter is just combined.

• 5

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

• 6

  Pour 1/4 cup portions of batter onto the skillet and cook until small bubbles form on the surface, about 3-4 minutes.

• 7

  Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and firm to the touch.

• 8

  Stack the pancakes on a plate and generously ladle the warm berry compote over the top before serving.