Vanilla Buckwheat Protein Pancakes make a delicious healthy breakfast to start the day. These easy pancakes are made with protein-rich buckwheat flour and protein powder to make you one satisfying breakfast! Gluten free and dairy free.
These fluffy, amazing vanilla buckwheat protein pancakes were not a planned blog recipe! (As in, the recipe was not listed on the iPhone note I keep of about 250 recipes I NEED to put on the blog. NEED. Just have to find a spare year to take off work…)
Rather, in an attempt to make do with the few ingredients I brought to Barcelona with me, vanilla buckwheat protein pancakes were born. Packing up my London pantry, I tucked away the last of my favourite organic vanilla protein powder (local UK brand Whey Ahead), a little coconut flour and some gluten free baking powder. Once in Barcelona, I bought one small bag of buckwheat flour – which I find to be one of the most versatile GF flours – and voila!
Hello vanilla buckwheat protein pancakes. You look so beautiful piled up with pretty fruit and yoghurt (I’m also partial to nut butter or tahini drizzled on top).
Made with buckwheat flour, protein powder and an egg, these pancakes really do pack a protein punch! With a little fresh fruit on top (and a teeny drizzle of maple syrup, and maybe some nut butter too, go on), they’re an energising, satisfying breakfast. After a stack of these you’ll be ready to tackle your morning and will be full until lunch. There’s so much goodness in there; you also get the fibre benefit from the buckwheat and coconut flours.
The recipe below makes a single serve of these vanilla buckwheat protein pancakes, but it’s easy to double or triple the recipe if you want to share them or batch cook. You can keep these in the fridge for a few days and reheat. Or why not make some mini ones, spread them with nut/seed butter and berry chia jam and pop them in a lunchbox in a neat little stack! Perfect for healthy snacking.
NOTE: I would have liked to add the measurements in grams to this recipe as well, but we don’t have a kitchen scale in the apartment we’re staying in right now. However, we’ve had these pancakes lots of times and using a measuring spoon to scoop out the tablespoons has been accurate enough! And truthfully – how many of you would weigh out a small-serving pancakes recipe?! Just make sure you scoop out level tablespoons. If the batter seems too thick, add a little more milk.
Vanilla Buckwheat Protein Pancakes
- 3 tbsp buckwheat flour
- 2 tbsp vanilla protein powder *
- 1/2 tbsp coconut flour
- 1/2 tsp baking powder
- 1/4 tsp cinnamon - OPTIONAL
- 1 egg
- 1/3 cup coconut milk - carton, not canned. You can substitute in your preferred milk!
- 1 tsp extra virgin olive oil
- extra olive oil, butter or coconut oil for frying
- fresh fruit
- maple syrup or honey
- nut butter or tahini
- 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 75mL coconut milk to the same mixing bowl. Whisk the ingredients together until they start to form a smooth batter. If the batter is too thick, add a little extra milk.
- As you're whisking, add in the teaspoon of olive oil and continue to mix. You should end up with a thick, shiny batter, about the texture of a thick custard.
- Heat a small nonstick pan up to a low heat on the stove. Add a teaspoon of olive oil (or another cooking fat). Scoop in about three heaped tablespoons of the batter, gently smoothing it out a little to form a pancake shape.
- Cook for approximately 1 and 1/2 - 2 minutes, or until just 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 3-4 pancakes. Add a little extra oil to the pan as needed as you cook. Serve immediately with toppings of your choice (you can also refrigerate or freeze the pancakes and heat them up again later).
You can now WATCH me make these pancakes! Check out my little video here:
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