Buckwheat Protein Pancakes
Serves 2 1 cup (120g) buckwheat flour 1 banana, chopped 1 tsp. ground cinnamon 2 scoops (60g) vanilla protein powder 1 egg 3⁄4 cup (175ml) almond milk 1 tbsp. coconut oil 4 tbsp. raspberries, to serve 2 tbsp. Greek yogurt, to serve 1 tbsp. honey, to serve
What you need to do 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.
Cook 12 mins
GF HP V Q N