There’s something about weekend mornings that just screams pancakes. They’re so fun and yummy and indulgent. They remind us the weekend is really here and we can sit back, relax, and eat until our pants pop. But with those luscious pancakes comes the guilt of empty calories. Not any more!
This pancake recipe is loaded with good-for-you added protein that will help your body to feel stronger after that heavy breakfast. It’s also a great way to help make sure kids get enough protein in their diet too.
We use our own mustHave organic whey protein powder in this recipe, but you can sub-in and protein powder of your choosing. However, a protein like whey is ideal because it also lends a light and creamy flavor and texture. Some protein powders can be chalky and not all that delicious. So make sure you’re comfortable with the flavor profile of your protein powder.
This recipe also uses buckwheat flour, which is naturally gluten-free. It makes for a very fluffy and delicious pancake, but you can also use traditional unbleached four or whole wheat.
Makes about 12 pancakes
2 cups buckwheat flour
2 scoops organic protein powder
2 tablespoons ground flax seed soaked in ¼ cup warm water for 5-10 minutes
1 teaspoon baking powder
21/2 cups nondairy milk
1 tablespoon vegetable oil plus more for cooking
1 teaspoon vanilla extract
pinch of salt
In a large mixing bowl add all dry ingredients and stir well. In a separate bowl mix together flax seeds, vanilla, oil and milk. Mix well.
Pour the wet ingredients into the dry and mix until uniform. Add more milk if needed.
Heat a large skillet or griddle to medium-high. Pour in enough oil to cover completely but not so much that puddles of oil form (you can also coat with a cooking spray oil).
Ladle out ¼ cup rounds of batter and cook until bubbles appear on the surface. Then flip gently with a spatula and cook 2-3 minutes on other side.
Garnish with fresh fruit and maple syrup.
Image: britt and the bees
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