NUTRITION

SERVINGS

INGREDIENTS

1.25 scoop Vegan vanilla protein powder

0.5 cup Chickpea flour

1 tsp Baking powder

0.25 tsp Sea salt

1 tbsp Ground flaxseed

3 tbsp Water

0.75 cup Unsweetened soy milk

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tsp Avocado oil

1 tbsp Hemp hearts

PREPARATION

• 1

  In a small bowl, whisk together the ground flaxseed and water, then set aside for 5 minutes to thicken into a flax egg.

• 2

  In a large mixing bowl, combine the vegan vanilla protein powder, chickpea flour, baking powder, and sea salt.

• 3

  Add the soy milk, vanilla extract, and the prepared flax egg to the dry ingredients and whisk until a smooth, thick batter forms.

• 4

  Gently fold the fresh blueberries into the batter using a spatula.

• 5

  Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.

• 6

  Pour approximately 1/4 cup of batter per pancake onto the skillet, leaving space between them.

• 7

  Cook until small bubbles appear on the surface and the edges look set, about 3-4 minutes.

• 8

  Carefully flip the pancakes and cook for an additional 2-3 minutes until the other side is golden brown and the center is cooked through.

• 9

  Transfer to a plate and sprinkle with hemp hearts before serving warm.