Fluffy, protein-rich pancakes that prove healthy breakfasts can be indulgent. Buckwheat flour provides a nutty flavor and complete protein profile, while the addition of plant-based protein powder boosts the protein content to 22g per serving. These pancakes are naturally gluten-free and perfect for weekend mornings when you have a bit more time. Topped with fresh berries, they're both satisfying and nutritious.
Make flax egg: Mix 1 tbsp ground flaxseed with 3 tbsp water. Let sit for 5 minutes until gel-like.
In a large bowl, whisk together buckwheat flour, protein powder, baking powder, baking soda, and salt.
In a separate bowl, combine plant milk, flax egg, maple syrup, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined. Don't overmix - a few lumps are fine.
Heat a non-stick pan or griddle over medium heat. Lightly grease if needed. Pour 1/4 cup batter for each pancake.
Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.
Serve hot with fresh berries, additional maple syrup, and almond butter if desired.
Complete Protein: Buckwheat is a pseudocereal that contains all essential amino acids, making it a complete protein source. Combined with plant-based protein powder, this meal delivers 22g of high-quality protein.
Gluten-Free: Buckwheat is naturally gluten-free, making these pancakes suitable for those with celiac disease or gluten sensitivity. Despite its name, buckwheat is not related to wheat.
High Fiber: Buckwheat is rich in fiber, promoting digestive health and providing sustained satiety. This helps maintain stable blood sugar levels throughout the morning.
Antioxidants: Fresh berries provide vitamin C and various polyphenols that support recovery and immune function in athletes.
Explore these other breakfast options: