As a food loving vegan, I love experimenting when I’m cooking. Here’s my favorite Buckwheat & Oat Protein Pancake recipe with a few handy tips.
It’s important to get the oats and buckwheat blended into a fine flour for the batter to hold together. I originally flipped the pancake and ruined it so it’s better to grill the top then slide it out the pan.
Have the fruit washed, chopped and ready to go straight on the pancakes so it stays warm.
Buckwheat & Oat Protein Pancake recipe
Makes two large pancakes or several small ones.
- ½ cup of buckwheat groats/or flour
- ½ cup oats/oat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- 1 banana Generous pinch of sea/himalayan salt
- 1 tbsp chia seeds 1.5 cup plant milk
Add all dry ingredients to a blender/food processor and blend until you have a fine flour (this may take a couple of minutes).
Now add the banana and milk and blend again until you have a thick batter.
To a large frying pan (oiled on a medium/high heat) pour in half the batter and twist the pan to make sure it reaches the edges.
Cook for 2-3 minutes until the top starts to bubble. Then pop under a grill and cook until the top is golden brown.
You can repeat to make the second pancake but leave the first one under the grill on a very low setting.
Tip the pancake onto a plate and decorate with (pre prepared) fruit and nuts. Eat while hot!
Check out the recipe video on Youtube. It’s such an easy and yummy treat.