These pancakes are a delicious treat and a healthier option than traditional pancake recipes. Buckwheat flour is gluten free and has a rich, nutty flavour. This recipe can easily be made dairy free as well for those who are trying to avoid dairy. The addition of protein powder means they are higher in protein and more satisfying.
1/4 cup buckwheat flour
1 heaped tbsp vanilla protein powder (use a rice or pea based protein powder if avoiding dairy)
1/2 tsp gluten free baking powder
1/2 cup of milk (I usually use almond milk, but rice, oat, soy or cow’s milk will also work)
1/2 an apple, grated
1/2 tsp ground cinnamon
Combine dry ingredients in a mixing bowl. Make a well in the centre and add the egg, then the milk. Whisk until well combined. Add the grated apple and combine well. If the mixture seems a little thick you can add more milk to get it to the consistency you like.
Heat a non-stick frying pan (use a little coconut oil if you do not have a non-stick pan.) and ladle 1 scoop of mixture on to the pan when it is hot. Gently jiggle the pan to thin out the mixture a little so the pancake is not too thick. This will give you a lighter pancake. Wait until you see air bubbles forming on the top side of the pancake, about 4 minutes, then carefully flip and cook for another minute on the other side. Repeat process until all mixture is gone.
Serve with fresh fruit, a dollop of ricotta or natural yoghurt and a drizzle of pure maple syrup.*
*Make sure you use pure maple syrup and not the fake stuff which consists of high fructose corn syrup, maple flavour and colours. Real mape syrup is just that, maple syrup, and has a lower GI and some naturally occurring minerals. You should be able to determine this by checking the ingredients list on the bottle. Alternatively if it cost you $2, it’s probably not the real thing!