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
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
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