Buckwheat flour provides a high fiber, gluten-free base for these pancakes. You can read more about the health benefits of buckwheat here.
1 cup buckwheat flour
2 large eggs
1 Tbsp honey
1/2 scoop protein powder (I used Beverly International UMP – chocolate)
1/2 tsp baking powder
1/2 tsp baking soda
1 cup unsweetened almond milk
Nutrition: 345 cals / 52 C / 9 F / 20 P
Mix together dry ingredients, and then whisk in the wet ingredients. Cook on low to medium heat, flipping when a nice crust has developed on the bottom.
These pancakes don’t bubble like traditional recipes would, so you need to keep checking the bottom. They are very thick and fluffy as well. I divide the batter and make 2 large pancakes, filling an entire 10″ skillet with each serving. You could make them into smaller pancakes if you so desired.
They have a natural sweetness to them from the honey, but you can top them with anything you like. I used strawberries and whipped cream last night for my post workout meal.