NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1.5 scoop vegan vanilla protein powder

1 cup unsweetened soy milk

1 tbsp hemp seeds

0.5 cup fresh blueberries

1 tsp baking powder

1 tsp vanilla extract

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the oat flour, vegan vanilla protein powder, hemp seeds, baking powder, and sea salt until well combined.

• 2

  Pour in the unsweetened soy milk and vanilla extract, stirring gently until a smooth batter forms; let it rest for 5 minutes to allow the fiber to absorb the liquid.

• 3

  Carefully fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without staining the batter.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until the surface is lightly shimmering.

• 5

  Scoop approximately 0.25 cup of batter per pancake onto the skillet, leaving space between each to allow for easy flipping.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set.

• 7

  Flip the pancakes carefully and cook for an additional 2 to 3 minutes until the centers are springy and the exterior is golden brown.

• 8

  Serve the warm stack immediately on a pre-heated plate to maintain the fluffy texture.