Vanilla Buckwheat Protein Pancakes

By jiafei

1 Person

20 Minutes

0 Calories

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 recipe! Hello, vanilla buckwheat protein pancakes. You look so beautiful piled up with pretty fruit and yogurt (I’m also partial to nut butter or tahini drizzled on top).

Ingredients

Toppings

Nut butter or tahini
Yoghurt
Maple syrup or honey
Fresh fruit

Extra olive oil, butter or coconut oil for frying
1 tsp. Extra virgin olive oil
1/3 cup Coconut milk
1 Egg
1/4 tsp. Cinnamon
1/2 tsp. Baking powder
1/2 tbsp. Coconut flour
2 tbsp. Vanilla protein powder
3 tbsp. Buckwheat flour

Method

01

Place buckwheat flour, protein powder, coconut flour and baking powder (and cinnamon, if using) in a mixing bowl and lightly whisk them together.
02

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.
03

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.
04

Heat a small nonstick pan to 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.
05

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 can, to avoid burning).
06

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 again later).

Related Tags

Vanilla Buckwheat Protein Pancakes

4.0

( By jiafei )

01 Information

Grade easy
Serving 1 serving
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

Toppings

Nut butter or tahini

Yoghurt

Maple syrup or honey

Fresh fruit

Extra olive oil, butter or coconut oil for frying

1 tsp. Extra virgin olive oil

1/3 cup Coconut milk

1 Egg

1/4 tsp. Cinnamon

1/2 tsp. Baking powder

1/2 tbsp. Coconut flour

2 tbsp. Vanilla protein powder

3 tbsp. Buckwheat flour

03 Method

Step 1

Place buckwheat flour, protein powder, coconut flour and baking powder (and cinnamon, if using) in a mixing bowl and lightly whisk them together.

Step 2

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.

Step 3

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.

Step 4

Heat a small nonstick pan to 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.

Step 5

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 can, to avoid burning).

Step 6

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 again later).

04 Author

jiafei

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