Delicious High Protein Buckwheat Pancakes
Gluten-free, protein-packed, and full of minerals—these buckwheat pancakes are a win for energy, hormones, and digestion for the whole family.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
- 1 cup Buckwheat flour
- 2 Ripe bananas
- 1 Tbsp Flaxseeds
- 1 cup of milk of choice
- 1 tsp Baking powder
- 1 tsp ground cinnamon
- 1 tsp Pure vanilla extract
- ¼ tsp salt
- 1 tbsp Pea protein powder Optional
Toppings
- Your choice of fruit Berries, mango, kiwi fruit, Banana
- Coconut yoghurt
- Maple syrup
- Almond butter
- Ghee or butter for cooking
Mash the bananas in a large bowl.
Add all of the remaining ingredients and stir until well combined.
Preheat a non-stick large pan over medium heat, and add some butter or ghee.
Spoon batter on to the hot pan to the desired size of pancake
When lightly golden on the bottom and bubbling, flip, and let cook on the other side.
Remove and let cool - Use more butter every 2 to 3 pancakes
Add desired toppings, and enjoy!
- I use coconut milk or almond milk for dairy free alternative, cows milk will work too
- If you choose to use protein powder, I use RAW Pea Protein.
Keyword bananas, breakfast, buckwheat, fruit, glutenfree, pancakes, protein