|10 min||10 min||5|
|2 cup||Rolled oats- Gluten Free|
|1/2 cup||Hemp protein powder, vanilla|
|1 1/4 cup||Almond milk, unsweetened (or flavoured)|
|1 tbsp||Chia seeds, ground (ground)|
|1 tbsp||Flaxseeds (ground)|
|1 tbsp||Coconut oil (melted)|
|1/4 cup||Frozen blueberries (for topping)|
1. Combine all ingredients into a high power blender. Note: The batter will be quite thick. This is how it is supposed to be.
2. Melt some more coconut oil on a frying pan, about 1 tbsp. Place 1/4 cup approximately of batter on pan and spread/press down with the back of a spoon. Due to their thickness you cannot pour the batter on to the pan. Cook until sides are golden brown and then flip.
3. Top with warmed blueberries and real maple syrup. I used wild/frozen blueberries and warmed them on the stovetop.