👩🏻‍🍳 Instructions

• Prepare the Flax Egg:

  • In a small bowl, whisk together the ground flaxseed and water. Set it aside for 5-10 minutes to thicken into a gel-like consistency.

• Combine Dry Ingredients:

  • In a large bowl, whisk together the oat flour, vegan protein powder, baking powder, baking soda, and salt. Make sure to break up any clumps from the protein powder.

• Combine Wet Ingredients:

  • In a separate medium bowl, whisk together the prepared flax egg, plant-based milk, maple syrup, vanilla extract, and apple cider vinegar.

• Make the Batter:

  • Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk until just combined. Do not overmix! A few small lumps in the batter are perfectly fine and will lead to fluffier pancakes.

• Add Blueberries:

  • Gently fold the blueberries into the batter. Let the completed batter rest for 5 minutes. It will thicken slightly.

• Cook the Pancakes:

  • Heat a non-stick skillet or griddle over medium-low heat and lightly coat it with coconut oil or vegan butter.

• Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until you see small bubbles forming on the surface and the edges look set.

• Flip carefully and cook for another 1-2 minutes on the other side, until golden brown and cooked through.

• Repeat with the remaining batter, adding more oil to the pan as needed.

• Serve & Enjoy:

  • Serve your protein pancakes warm with your favorite toppings, such as more maple syrup, fresh blueberries, a dollop of vegan yogurt, or a drizzle of nut butter.