NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Almond flour

1.75 scoop Vegan vanilla protein powder

1 tbsp Ground flaxseed

3 tbsp Water

0.5 cup Unsweetened soy milk

1 tsp Vanilla extract

1 tsp Baking powder

0.25 tsp Sea salt

1 tsp Coconut oil

0.5 cup Fresh blueberries

PREPARATION

• 1

  In a small bowl, whisk the ground flaxseed with water and let it sit for 5 minutes to thicken into a gel.

• 2

  In a large mixing bowl, whisk together the almond flour, vegan protein powder, baking powder, and sea salt.

• 3

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

• 4

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

• 5

  Pour 1/4 cup of batter for each pancake onto the skillet and cook until small bubbles form on the surface.

• 6

  Flip carefully and cook for another 2-3 minutes until both sides are golden brown.

• 7

  Serve the pancakes warm, topped with fresh blueberries.