Protein Boost Gluten Free Buckwheat Pancakes
These light and airy buckwheat pancakes are a delicious gluten and dairy free alternative to the traditional ones, which use wheat flour. Plus, with the addition of so many healthy ingredients, you’re also packing in the nutrients! Their delicate nutty flavour allows them to pair well with so many toppings; fruits, nut butters or just a squeeze of lemon and a drizzle of maple syrup. How about a dollop of nut butter and sliced banana for an energising protein-rich breakfast?!
Ingredients
- 200 g Buckwheat flour
- 300 ml Almond milk or any milk
- 1 tbsp Chia seeds
- 1 tbsp Agave/Maple syrup
- 1 tsp Baking powder GF or normal
- 1 pinch Sea salt
- Coconut oil for greasing
- 2 scoops Protein powder vanilla flavour (optional)
Instructions
- Combine all the dry ingredients in a bowl and add the almond milk a little at a time, to form a smooth batter
- Whisk together until all the milk is added and allow to rest in the fridge for 30 minutes. After resting, whisk it again and add a little more milk to ensure a slightly thicker (but not too thick) consistency
- Heat a frying pan and brush with coconut oil. Using a ladle, spoon the mixture in large rounds onto the frying pan. Allow to cook for 1-2 minutes on one side before carefully turning
- Transfer the cooked pancakes to a sheet of baking paper and keep warm in the oven whilst you finish cooking the rest of the batch
- Serve with grilled bananas, dollops of Greek yoghurt, toasted pecans/coconut flakes, blueberries and cinnamon.
Notes
Variations
- Add a teaspoon of ground cinnamon or nutmeg for a spicy alternative
- For a fruity twist, include puréed berries such as raspberries to the pancake mixture after resting and serve with fresh fruit and a berry coulis
- Replace buckwheat flour with Oat flour (ground oats) or Spelt flour to vary your grains occasionally