Pancakes are one of the best comfort foods! It’s amazing that they can be turned into a protein-rich meal and still be incredible and these buckwheat and blueberry protein pancakes definitely prove that! I normally use oat flour in my pancakes but decided to try a different flour this time and they were just as delicious. As the blueberries heat up they melt into the pancakes a bit and it’s sooo good!
Makes approx 6-8 pancakes
INGREDIENTS:
1 tsp coconut oil
1 egg
1 banana
25g buckwheat flour
1 scoop vegan protein powder (25g)
½ tsp baking powder
½ tsp vanilla extract
2 tbsp coconut yoghurt or Almond milk (add more if the batter seems too thick)
50g blueberries
Optional toppings:
50g coconut yoghurt
1 tbsp peanut butter
Fresh berries
2 tbsp gluten free granola
METHOD:
- Heat ½ of the coconut oil in a pan over a medium heat
- Add the egg, banana, 1 tbsp coconut yoghurt, protein powder, buckwheat flour, vanilla extract and baking powder into a food processor and process until completely combined
- Drop spoonfuls of the mixture into the pan (I use 1/8th of a cup to measure)
- Place a few blueberries on top of each pancake
- Fry on each side for 2-3 minutes until cooked through
- Serve the pancakes warm with any toppings you like