Name: Fluffy Vegan Blueberry Protein Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
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

Nutrition

Per serving

576 calories

Protein: 44g; 30% of calories
Carbs: 56g; 38% of calories
Fat: 21g; 32% of calories

Instructions

Prep 10 min · Cook 30 min

In a small bowl, whisk together the ground flaxseed and water, then set aside for 5 minutes to thicken into a flax egg.
In a large mixing bowl, combine the vegan vanilla protein powder, chickpea flour, baking powder, and sea salt.
Add the soy milk, vanilla extract, and the prepared flax egg to the dry ingredients and whisk until a smooth, thick batter forms.
Gently fold the fresh blueberries into the batter using a spatula.
Heat the avocado oil in a large non-stick skillet or griddle over medium-low heat.
Pour approximately 1/4 cup of batter per pancake onto the skillet, leaving space between them.
Cook until small bubbles appear on the surface and the edges look set, about 3-4 minutes.
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.
Transfer to a plate and sprinkle with hemp hearts before serving warm.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes