Buckwheat Protein Pancakes make a delicious healthy breakfast to start the day. Made with protein-rich buckwheat flour and protein powder to make you one satisfying breakfast! This recipe is gluten free and dairy free.
*Note: this is a blog post originally published in August 2017 that has been refreshed and updated as of September 2020.
Not only is this protein pancake recipe super easy and delicious, it’s also a very convenient SINGLE SERVE recipe. Don’t get me wrong, I love having a pancake morning with the family; but sometimes I just want to have a random plate of pancakes all to myself.
This is possibly my favourite pancakes-for-one recipe because it is nutritious and so satisfying to eat! Buckwheat flour, protein powder and an egg make for a protein-rich, filling meal.
Now when it comes to pancake ingredients, buckwheat flour and protein powder are definitely both ingredients that can produce quite dense, heavy or kinda gummy pancakes if you overdo it. To give these pancakes a bit of a lighter texture, I’ve used:
- half a tablespoon of coconut flour, which is kind of the opposite to buckwheat flour and protein powder, it’s all dry and crumbly so it helps to lighten them up a bit (it’s also naturally quite sweet tasting which is a bonus)
- an egg, for fluffiness and moisture, and
- half a teaspoon of baking powder, to give the pancakes a little bit of rise.
I haven’t tried making this exact recipe egg-free, however if that’s something you want to experiment with I would probably try using maybe half a mashed banana or a “flax egg” instead of the egg. Please leave a comment below if you try making these egg-free, so others know how it works!
On the topic of allergens, if you need these pancakes to be dairy-free please make sure you use a dairy-free protein powder! Don’t use whey protein. Use pea protein, brown rice protein, hemp protein etc.
Although this recipe is intended to be a single-serve, flip it and eat it kind of thing, you can keep these in the fridge for a few days and reheat them. If you want to be super organised, you could also make a larger batch and freeze some.
Freezing pancakes is actually one of my favourite breakfast hacks, especially with my twin toddlers. They love my Green Smoothie Pancakes (nice way to sneak some spinach into them, right) which are also totally freezable. You can reheat in the microwave in less than a minute. We keep a big zip lock bag in the freezer and I add pancakes to it whenever I make a batch and there are leftovers.
Serving suggestions for these buckwheat protein pancakes? Try some of these:
- maple syrup
- ricotta cheese
- Greek yoghurt
- fresh or thawed frozen berries
- coconut yoghurt
- my Easy Mixed Berry Chia Jam
- pan fried apple with cinnamon
- sliced banana
- peanut butter
Yum so many good topping combinations to choose from! And because they are so quick to make you can try them all out 🙂
If you make this recipe, let me know! Leave a comment below and/or take a snap and tag me on Instagram, you can find me over at @moniquecormacknutrition
- 3 tbsp buckwheat flour
- 2 tbsp flavoured protein powder – I prefer simple flavours like vanilla, chocolate or salted caramel in these pancakes but use whatever you like!
- 1/2 tbsp coconut flour
- 1/2 tsp baking powder
- 1/4 tsp cinnamon –
- 1 egg
- 1/3 cup carton (drinking) coconut milk – or any other milk of choice e.g. almond milk
- olive oil, butter or coconut oil for frying
- Place buckwheat flour, protein powder, coconut flour and baking powder (and cinnamon, if using) in a mixing bowl and lightly whisk them together.
- Add the egg and coconut milk to the same mixing bowl. Whisk the ingredients together until they start to form a smooth batter, which should be the consistency of a thick custard.
- Heat a small nonstick pan up to a low heat on the stove. Add a teaspoon of olive oil/coconut oil/butter. Scoop in about two heaped tablespoons of the batter, gently smoothing it out a little to form a pancake shape.
- Cook for approximately 1.5 – 2 minutes, or until a few bubbles poke through the surface, then flip and cook for another minute. (You want to flip them as soon as you are able to, to avoid burning).
- Repeat the process with the remaining batter; you should make 4-5 small pancakes. Add a little extra oil to the pan as needed as you cook as needed.