Buckwheat Protein Pancakes

Let’s be honest – sometimes you just need a stack of pancakes and there’s no two ways about it. But if the holiday season is starting to take its toll on your diet and you’re craving something more wholesome look no further than our healthy take on pancakes, using gluten-free buckwheat and an extra hit of protein.


1.5 C Buckwheat Flour

2 C Almond Milk

2 Scoops Protein Powder

1.5 Tsp Baking Powder

2 Tsp Vanilla Extract

Juice of 1 Lemon

Pinch of Sea Salt

2 Tbsp Coconut Oil or Butter

2 C Frozen or Fresh Blueberries

2 Tbsp Water

Natural Yoghurt


Mix together all of the dry ingredients in a bowl. In a separate bowl whisk together the almond milk, vanilla extract & lemon Juice. Slowly mix the wet ingredients into the dry, stirring well to combine.

Heat a small amount of coconut oil over a medium to low heat in a heavy based pan. Pour in approximately half a cup of mixture for each pancake. When the pancake starts to bubble, gently flip it over and cook on the other side until golden. Repeat until all of the pancake mix has been used.

In a separate pan heat the blueberries with the water, gently simmering for a couple of minutes, or until the water has reduced slightly.

Serve the pancakes with the blueberries and the natural yoghurt.

Makes approximately 6 pancakes.

Recipe and photo courtesy of @prettydamngoodforyou

If you want more health and fitness inspiration simply sign up to Fit Planet and get the freshest insights and advice straight to your inbox.