I can’t tell you all how much I adore pancakes for breakfast. When I was living in Taiwan last year, I didn’t have the right pan for making them so I wasn’t able to have them for an entire year!
Imagine living a pancake-free life…oh it’s too horrible to imagine. Don’t you think?
I used to make protein pancakes all the time but ever since I decided to cut back on the protein powder I’ve been looking for the perfect recipe to replace it. I’ve come across many gluten-free recipes that call for alternative flours but almond flour ends up being too “nutty” for my liking and oat flour ends up being too dense most of the time. I have attempted using coconut flour but then they fall apart easily. I finally came across the perfect solution to my troubles when I found…BUCKWHEAT FLOUR.
Buckwheat flour is full of nutritional benefits including a full amino acid profile. So yes it’s full of protein but isn’t as high fat as almond flour would otherwise be. Perfect alternative right?
I have yet to experiment with it further but if you’ve got any good recipes using this flour please let me know!
- ½ cup buckwheat flour
- 1 banana mashed (or sub 1 egg)
- 1 teaspoon baking powder
- pinch of salt
- ¼ cup milk of choice
- Combine all the ingredients until a smooth batter forms.
- Heat a frying pan on med-low heat. Pour a ¼ cup of batter onto the pan. Flip when bubbles form on the top and the pancake is dry along the edges. Cook until the other side is golden brown.
- Eat with fruit and syrup