Ingredients
- 2 eggs.
- 1 cup milk.
- 1 1/4 cup buckwheat.
- 1/4 cup protein powder.
- 1/2 cup almond meal.
- 1 teaspoon baking powder.
- butter, for frying.
- 100 g full-fat natural or Greek yoghurt, ricotta or heavy cream.
- 100 g strawberries, hulled and sliced.
- 1/4 cup almonds, chopped.
- 2 tablespoons pepitas.
- 2 teaspoons chia seeds.
Directions
- 1. Place eggs and milk in a large mixing bowl. Whisk together.
2. Add almond meal, buckwheat flour and baking powder into the mixing bowl. Stir mixture with a wooden spoon until smooth.
3. Heat a large frypan over low-medium heat. Grease the pan with a little butter and add in ¼ cup of mixture per pancake. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook for another one minute.
4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes.
5. Serve pancakes with your choice of toppings.
Note
Styling by Gemma Lush.
These pancakes are healthy enough for a post-workout brekkie! We’ve used our popular Gluten-Free Pancake batter and subbed in a little protein powder and then topped the pancakes with some healthy yoghurt, a mix of raw nuts and seeds and some fresh strawberries!
Ingredients
- 2 eggs.
- 1 cup milk.
- 1 1/4 cup buckwheat.
- 1/4 cup protein powder.
- 1/2 cup almond meal.
- 1 teaspoon baking powder.
- butter, for frying.
- 100 g full-fat natural or Greek yoghurt, ricotta or heavy cream.
- 100 g strawberries, hulled and sliced.
- 1/4 cup almonds, chopped.
- 2 tablespoons pepitas.
- 2 teaspoons chia seeds.
Directions
- 1. Place eggs and milk in a large mixing bowl. Whisk together.
2. Add almond meal, buckwheat flour and baking powder into the mixing bowl. Stir mixture with a wooden spoon until smooth.
3. Heat a large frypan over low-medium heat. Grease the pan with a little butter and add in ¼ cup of mixture per pancake. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook for another one minute.
4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes.
5. Serve pancakes with your choice of toppings.
Note
Styling by Gemma Lush.