Gluten free but high in protein and big on flavour, these buckwheat protein pancakes are delicious plain, or can be jazzed up with the addition of a few extra flavourings to make a pretty dessert if you’re entertaining. And best of all – you can have them on the table in minutes!
Feel like to getting your day started with a delicious Protein Bowl? Take a look at our recipes.
Buckwheat Protein Pancakes Recipe
Whether you’re looking for a healthy breakfast to kick-start your day or a special treat to finish of a nice meal, but doesn’t blow your diet, these buckwheat protein pancakes will fit the bill.
And if you really want to impress your friends with a tasty sweet treat, take a look at our Raspberry Mousse Protein Slice – it’s guilt-free indulgence!
3/4 cup Buckwheat Flour (despite being a ‘wheat’, buckwheat is naturally gluten free)
5 tbsp Corn Starch (corn starch is also naturally gluten free)
2 tbsp Regular Sugar
Pinch of Salt (we like Himalayan Pink Rock Salt – for the extra minerals)
1 cup Soda Water
1/2 tsp Vanilla Extract
1 tbsp Chia Seeds (soaked in 3 tbsp of water for 30 mins to form a gel)
Do you know what a nutrient powerhouse the incredible Chia Seed is? Read our article to find out more, along with suggestions on how to get more of this nourishing wonder into your diet.
- Place all of the dry ingredients – the flours, sugars and salt – in a large bowl and mix thoroughly.
- Add the soda water, vanilla extract and chia seeds gel and whisk into the dry ingredients until combined.
- Heat a non-stick frying pan until smoking hot and add a few drops of vegetable oil.
- Add a ladleful of the buckwheat protein pancakes mix to the frying pan and reduce the heat to medium-high.
- When you see bubbles starting to form on the surface of the pancake, flip it over and cook the other side.
- Cook until golden brown – left the edge with a spatula to check on the underside.
- Serve with a topping of your choice (the picture shows Greek yoghurt, dragonfruit, peanut butter and chopped strawberries).
Do you find you get an energy dip mid afternoon and get cravings for something sweet? Try our moreish Chocolate Hazelnut Protein Brownie to get you over the hump.
- Turn them chocolate – the easiest why to do this whilst maintaining the health points is to swap out your vanilla protein powder for a scoop of Chocolate Protein Powder (we like to keep it plant-based, but if you prefer a whey-based product).
- And if you want to amp the cocoa flavour up further, add a tbsp of Cacao or Cocoa Powder to the mix and if you’re feeling really naughty, grate some dark chocolate over your buckwheat protein pancakes before serving.
- Make them nutty – again exchange the straight vanilla protein powder for a peanut butter flavoured option – the Optimum Nutrition Chocolate Peanut Butter is a winner if you’re happy with a whey-based product, or the BLESSED Peanut Butter Cups if you want to keep it vegan.
- The to up that yummy nuttiness, chop and add whatever nuts you like to the batter before frying your pancakes. You can also sprinkle nuts over the finished dish.
- Go tropical – mix a couple of tablespoons of desiccated or shredded coconut into the buckwheat protein pancakes mixture and then fill your cooked pancakes with coconut yoghurt and slices of fresh pineapple (this is even better if you grill it to a nice char first!) or mango. Garnish with a grate of lime zest and a sprig of mint. Divine! And using coconut yoghurt also makes it vegan.
- Berries – there are a number of berry-flavoured protein powders out there that you can try in place of vanilla.
- From there, simply add handfuls of berries to the completed buckwheat protein pancakes or make a simple fruit coulis to drizzle over your plate.
Do you ever feel like a snack you can make ahead and cut a slice of whenever hunger hits? Why not give our Nutty Carrot and Oat Protein Bread a go?
So whether you are looking for a change for breakfast or a healthy evening snack that satisfies your sweet tooth, give our buckwheat protein pancakes a go.