High Protein Buckwheat Pancakes
Start your day with a nutritious twist on a breakfast classic—these High Protein Buckwheat Pancakes are a delicious way to fuel your body. Made with hearty, gluten-free buckwheat flour and a scoop of whey protein powder, these pancakes deliver a satisfying boost of protein while staying fluffy and wholesome. Sweetened with a hint of honey and vanilla extract, they’re perfectly balanced in flavor, making them the ideal base for your favorite toppings—think fresh berries, yogurt, or a drizzle of maple syrup. Quick and easy to prepare, these pancakes come together in just 25 minutes, making them a fantastic choice for busy mornings or post-workout meals. Whether you’re looking for a high-protein breakfast or a guilt-free comfort food, these buckwheat pancakes are sure to impress.
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Recipe Information
Ingredients
- 1 cup buckwheat flour
- 1 scoop whey protein powder
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup low-fat milk (or dairy-free alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 tablespoon vegetable oil
Instructions
In a large mixing bowl, combine buckwheat flour, whey protein powder, baking powder, baking soda, and salt. Stir these dry ingredients until well integrated.
In another bowl, whisk together the low-fat milk, egg, vanilla extract, honey, and vegetable oil until thoroughly combined.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can lead to tough pancakes.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of vegetable oil.
Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle.
Cook the pancakes for about 2-3 minutes, or until bubbles begin to form on the surface and the edges look set, then flip with a spatula.
Cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
Transfer cooked pancakes to a warm plate and repeat the process with the remaining batter.
Serve warm with your choice of toppings such as fresh fruit, yogurt, or maple syrup.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 244 mg | 82% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 30.8 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 449 mg | 35% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
