NUTRITION

SERVINGS

INGREDIENTS

0.5 cup soy flour

0.25 cup silken tofu

0.5 cup unsweetened soy milk

2 tbsp hemp hearts

1 tsp baking powder

1 tsp vanilla extract

1 tsp ground cinnamon

0.25 tsp sea salt

0.5 cup fresh blueberries

1 tsp coconut oil

0.5 tbsp almond butter

PREPARATION

• 1

  Add the silken tofu, unsweetened soy milk, and vanilla extract to a high-speed blender and process until the mixture is completely smooth and creamy.

• 2

  In a medium mixing bowl, whisk together the soy flour, hemp hearts, baking powder, ground cinnamon, and sea salt until well combined.

• 3

  Pour the blended tofu mixture into the dry ingredients and stir gently with a spatula until just incorporated, being careful not to overwork the batter.

• 4

  Gently fold the fresh blueberries into the pancake batter.

• 5

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until melted and shimmering.

• 6

  Scoop approximately 0.25 cup of batter per pancake onto the skillet and cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.

• 7

  Carefully flip each pancake and cook for an additional 2 to 3 minutes until golden brown and cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately with a drizzle of creamy almond butter on top.