Buckwheat protein pancakes

Current rating: 0 (0 ratings)
Serves 3
Prep 15
Cook 5
Our High Protein Almond Milk is put to good use in these fluffy, delicious pancakes that also happen to be gluten free!

Description

Our High Protein Almond Milk is put to good use in these fluffy, delicious pancakes that also happen to be gluten free!
  • 1 cup So Good High Protein Almond Milk 
  • 1 tsp pure vanilla extract 
  • 1 tsp apple cider vinegar 
  • 1 cup buckwheat flour 
  • 2 tsp baking powder
  • 2 tbsp coconut sugar
  • 1 tsp ground cinnamon 
  • ¼ tsp sea salt 

Weight, measurement and temperature conversions

View nutrition information per serve

  1. In a mixing bowl, combine the almond milk, vanilla extract and apple cider vinegar. Whisk well. 
  2. Add in the flour, baking powder, coconut sugar, cinnamon and sea salt. Whisk until you reach a smooth batter. 
  3. Lightly grease a non-stick frying pan over medium heat. Pour 1⁄4 - 1/3 cup of the batter into the pan to form each pancake. Cook for 2-3 minutes or until golden underneath and bubbles form on top. Flip pancakes and cook on the other side for another 1-2 minutes.
  4. Transfer onto a plate and top with fresh bananas, berries and a drizzle of maple syrup.