High-Protein Pancakes
High-Protein Pancakes
Description
Made with buckwheat and almond flour, chia seeds, and yogurt, these pancakes deliver protein, fiber, and B vitamins. Buckwheat’s tryptophan supports serotonin production, chia seeds provide omega-3s to reduce stress, and yogurt’s probiotics promote gut health. Top with fresh fruit or nut butter for a balanced breakfast or brunch.
NOTE
The coconut yogurt and oat milk can be substituted with dairy versions.
Ingredients
4 SERVES
- 1 cup (110 g) buckwheat flour
- 1/3 cup (42 g) blanched almond flour
- 3 Tbsp (42 g) chia seeds
- ¼ cup (18 g) unsweetened shredded coconut
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp fine kosher salt
- 2 large eggs, at room temperature
- ¼ cup (50 g) coconut sugar
- ½ cup (114 g) coconut yogurt, plus more for topping
- 1 tsp vanilla extract
- ½ cup (125 ml) oat milk
- 3 Tbsp ( 15 ml olive oil
- Sliced seasonal fruit, for topping (such as sliced pear, strawberries, or blueberries)
- Maple syrup, for serving
Directions
-
Step 1
In a large bowl, mix the flours, chia seeds, coconut, baking powder, cinnamon, and salt. -
Step 2
In a medium bowl, whisk the eggs and sugar until frothy. Add the yogurt, vanilla, oat milk, and 2 tablespoons of the oil and stir until well combined. -
Step 3
Make a well in the center of the dry ingredients. Add the wet ingredients and whisk until smooth. -
Step 4
In a large skillet over medium heat, heat the remaining 1 tablespoon of oil. Add ¼ cup of the batter for each pancake and cook for 2 to 3 minutes. Flip and cook for 2 to 3 minutes more until golden and cooked through. Repeat with the remaining batter and 2 tablespoons of oil as needed. -
Step 5
Top the pancakes with the fruit and spoonfuls of yogurt. Drizzle with the maple syrup. These pancakes freeze well and can be reheated with a little oil in a hot pan. Cover the pan and heat for 5 minutes.
