Ingredients:

  • 1 cup (125g) whole wheat pastry flour
  • 2 tsp (10g) baking powder
  • 1 tbsp (12g) coconut sugar
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (180ml) unsweetened almond milk
  • 1 large (50g) egg
  • 2 tbsp (28g) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) pure maple syrup
  • 1/2 cup (75g) fresh blueberries
  • 1 tbsp (15g) hemp seeds

Instructions:

  1. Whisk the whole wheat pastry flour, baking powder, coconut sugar, and salt in a medium mixing bowl.
  2. Create a well in the center of the dry ingredients and pour in the almond milk, egg, melted coconut oil, and vanilla extract. Stir until just combined, leaving a few small lumps to maintain fluffiness.
  3. Heat a 10-inch non-stick skillet over medium heat. Pour the entire batch of batter into the pan and spread it slightly with a spoon.
  4. Let the batter sit undisturbed for 30–45 seconds until the bottom sets and edges appear matte.
  5. Using a silicone spatula, gently push and fold the batter from the edges toward the center, mimicking the process of scrambling eggs.
  6. Continue breaking the batter into bite-sized chunks, stirring and flipping the pieces for 3–5 minutes until they are golden brown and toasted.
  7. Remove from heat and serve topped with maple syrup, fresh blueberries, and hemp seeds.