These pancakes are my new fave weekend breakie. I admit that they’re not the prettiest looking pancakes in the world, but this recipe boasts tons of health benefits while also being totally delicious. They’re full of fibre, antioxidants and the cinnamon is amazing at balancing your blood sugar levels. Adding chia seeds and optional protein powder makes them super filling so they will keep you nourished and energised for longer. I like to have these with berries served either raw or as a compote or you can go the full hog and smother them in maple syrup and top them with some almonds.
225g (8oz) organic buckwheat flour
1 tsp baking powder
3/4 tsp ground cinnamon
A pinch of salt
1 tablespoon chia seeds (optional)
1 teaspoon protein powder ( optional - I like Pulsin’s pea protein)
350ml almond milk (or cow's milk if dairy is not an issue)
2 large eggs
1–2 tbsp coconut oil or butter
3 tbsp maple syrup, (optional) to serve
Mix together the buckwheat flour, baking powder, protein powder & chia seeds (if you’re using it), cinnamon and salt in a mixing bowl. In a separate bowl, whisk together the milk and eggs. Gradually pour the egg mixture into the dry ingredients, whisking constantly while you mix to end up with a smooth and light, fluffy batter. You may find you want some more milk in there depending on how thin or thick you like your pancakes.
Heat a frying pan, brush the base and sides with a knob of coconut oil or butter, make sure this is bubbling away then ladle a little of the mixture into the pan to make a thin pancake. Fry for 2–3 minutes, then toss or turn the pancake and cook it on the other side. Keep the cooked pancakes hot in a warm oven while you repeat with the rest of the batter.
Serve with the fresh berries or maple syrup or this delicious maple syruppy nut buttery sauce below and top with some chopped nuts for added texture. Yummmmm....