Chocolate Buckwheat Pancake
If you’re looking for a delicious, healthy and gluten-free breakfast choice that won't leave you feeling weighed down until lunchtime, buckwheat pancakes could be the perfect solution.
Servings: 8
Equipment
- 1 Heavy Skillet
Ingredients
- 1 cup buckwheat flour
- 1/3 cup chocolate protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon optional
- 1 cup unsweetened almond milk
- 1 large egg
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 large ripe banana
- 100 % liquid Coconut Oil for cooking
Toppings:
- Fresh berries
- Maple Syrup
- Chopped nuts
Instructions
- Add all of the ingredients in a blender and blend until smooth. Scrape down sides to ensure that all the flour is blended evenly.
- Heat a large skillet over medium heat and add enough coconut oil to generously coat the surface (1 to 2 tablespoons).
- Pour about ¼ cup of the batter onto the hot skillet. Pancakes will be thin.
- Cook until several bubbles rise to the top and the edges of the pancake begin to firm up, about 2 minutes. Flip and cook an additional 1-2 minutes, or until the pancake is cooked through.
- Repeat with the remaining batter until all the pancakes are cooked.
- Serve, optionally with fresh fruit and maple syrup