This quick and easy breakfast is ideal for those wanting something comforting for breakfast, but which also packs a nutritional punch.
"Unlike many other breakfast items, these Buckwheat Protein Pancakes are blood sugar-friendly, so will not spike blood glucose or put you on that all too familiar energy roller coaster".
Containing roughly 6g protein per pancake, alongside plenty of fibre, antioxidants and other nutrients, these are the perfect way to set you up for a winning day ahead! It helps that they’re delicious too!
INGREDIENTS
Diced Bananas, 2 Medium
Buckwheat Flour, 60g
Vegan Protein Powder, 40g (unflavoured or vanilla - I like Vega Plant Nutrition's Clean Vanilla)
Eggs, 4 Large
Olive or coconut Oil, 40ml
Extra Coconut Oil, for frying pancakes
OPTIONAL: Natural Vanilla Extract, 1 tsp
TOPPINGS: Blueberries, Raspberries, Blackberries, any other mixed berries, 1/2 -1 cup each
SERVE WITH: Coconut Yoghurt, 1/2 - 1 cup (per person)
METHOD
Whisk together eggs and olive/ coconut in a bowl until foamy.
Add the diced banana; whisk into egg mixture until relatively smooth.
Add in the flour and protein powder; whisk everything together once again until lumps of powder are well blended. If using vanilla extract, then add this in now.
Heat a non stick frying pan with a tsp of coconut oil. Using a tablespoon, add a dollop of pancake mixture to the pan (you can usually fit about 2-3 pancakes side by side in 1 pan). Cook on medium heat until bubbles start to appear, quickly flip. and cook for approx. 1 minute on the new side. Repeat this process until you've used up all your pancake mixture.
Once done, stack your pancakes high and top with berries, seeds and serve with coconut yoghurt.
TIP: I keep my pancakes on a plate in a warm oven (60 degrees C is usually sufficient) so that they don't go cold whilst I finish cooking up the whole batch. Don't turn the temperature up too high or keep them in there too long or they will dry out.
ENJOY!