High-Protein Pancakes
High-Protein Pancakes
About this Recipe
I love buckwheat and almond flour in baked goods, so I thought they would be delicious in pancakes as well. Both flours are high in protein, and with the addition of chia seeds and eggs, these pancakes are protein packed.
Substitutions: The coconut yogurt and oat milk can be substituted with dairy versions.
The Benefits
Buckwheat flour is a good source of protein and is high in B vitamins and tryptophan, both of which help boost mood by making more serotonin, a neurotransmitter. Chia seeds contain antioxidants, minerals, fiber, and omega-3 fatty acids. These nutrients play a role in supporting multiple body functions and systems, but omega-3s are particularly helpful in reducing stress and anxiety. Almond flour contains prebiotic dietary fiber and extra protein to help keep you full. Getting enough prebiotic dietary fiber leads to a healthier, more efficient digestive system. Almond flour is full of vitamin E, an antioxidant known to help your brain. Yogurt contains gut-friendly bacteria that can help relieve stress and anxiety by producing serotonin in the digestive tract.
Note: These pancakes freeze well and can be reheated with a little oil in a hot pan. Cover the pan and heat for 5 minutes.
Ingredients
- 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.
About the author
Chloe Chappe
Chloe Chappe is a private chef and writer based in Los Angeles, CA. Her cooking and food writing pursuits are motivated by personal traditions, cultural culinary history, accessibility, the aesthetics of a colorful meal, and the love of gathering people for a meal.
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