NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Lupin flour

1.5 tbsp Hemp hearts

2 tbsp Nutritional yeast

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Ground cinnamon

0.75 cup Unsweetened almond milk

1 tsp Vanilla extract

1 tsp Lemon juice

1 cup Frozen mixed berries

PREPARATION

• 1

  In a small saucepan over medium heat, combine the frozen mixed berries and lemon juice, simmering until the berries break down into a thick, bubbling sauce.

• 2

  In a large mixing bowl, whisk together the lupin flour, hemp hearts, nutritional yeast, baking powder, sea salt, and ground cinnamon.

• 3

  Pour the unsweetened almond milk and vanilla extract into the dry ingredients, stirring until a thick, smooth batter forms.

• 4

  Heat a high-quality non-stick griddle over medium-low heat.

• 5

  Scoop 0.25 cup of batter per pancake onto the griddle, cooking for 3 to 4 minutes until small bubbles form on the surface, then flip carefully and cook for another 2 minutes until golden.

• 6

  Serve the warm pancakes stacked high and smothered with the hot berry compote.