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Buckwheat Protein Pancakes

Category
Breakfast
2
Calories
315
Prep time
5 min
Cook time
12
Total time
17
Tags
MP
<10
GF
HP
Q
Category
Breakfast
2
Calories
315
Total time
17
Cook time
12
Prep time
5 min
Tags
MP
<10
GF
HP
Q
Nutrition

21

Protein

48

Carbs

7

Fat

6

Fibre

Video Tutorial

Directions

1. Place the buckwheat flour, banana, cinnamon, protein powder, egg and almond milk into a food processor or high-speed blender and blitz to form a smooth pancake batter.

2. Heat 1 teaspoon of coconut oil in a large skillet over a medium-high heat. Pour roughly 2 tablespoons of the pancake batter, per pancake, into the pan. Cook for about 2 minutes then flip and cook for a further 2 minutes on the second side. Repeat the process with the remaining pancake batter.

3. Crush the raspberries in a bowl and mix in the Greek yogurt.

Stack the pancakes on a plate, layering through the raspberry yogurt.

4. Serve topped with fresh berries and a drizzle of honey.

Recipe Images

No items found.
Nutrition

21

Protein

48

Carbs

7

Fat

6

Fibre

Video Tutorial

Directions

1. Place the buckwheat flour, banana, cinnamon, protein powder, egg and almond milk into a food processor or high-speed blender and blitz to form a smooth pancake batter.

2. Heat 1 teaspoon of coconut oil in a large skillet over a medium-high heat. Pour roughly 2 tablespoons of the pancake batter, per pancake, into the pan. Cook for about 2 minutes then flip and cook for a further 2 minutes on the second side. Repeat the process with the remaining pancake batter.

3. Crush the raspberries in a bowl and mix in the Greek yogurt.

Stack the pancakes on a plate, layering through the raspberry yogurt.

4. Serve topped with fresh berries and a drizzle of honey.

Recipe Images

No items found.