Pancakes are my favorite breakfast on weekend mornings when I have more time to cook. These pancakes are fluffy, delicious and super healthy, containing no gluten, nuts, animal products or artificial sweeteners of any kind. Just a few ingredients like buckwheat flour, MRM Vanilla Bean Veggie Elite protein, and organic soymilk combine to create these high protein and high fiber pancakes. Start with the basic vanilla recipe and feel free to add any other flavorings that you like to change it up!
You will need:
1/3 cup light buckwheat flour
2 tbsp MRM Vanilla Bean Veggie Elite Protein (about ½ scoop)
1 tsp baking powder
½ cup unsweetened organic soymilk (or any plant based milk)
1 tsp pure vanilla extract
Directions:
Sift the buckwheat flour, protein powder and baking powder into a mixing bowl and whisk to combine
Add the milk and vanilla extract and gently stir until ingredients are just combined
Be sure not to over-stir or the pancakes won’t be fluffy!
Heat a pan over medium-high and melt coconut oil while the batter sits for about 5 minutes.
Once heated, turn down to medium heat and scoop 1/8 cup of the batter onto the pan.
Spread the pancake into a circle and let cook for a few minutes, until the top begins to bubble.
Flip and cook on the other side for a minute until both sides are nicely browned.
Don’t overcook on this side or the pancakes will become gummy!
Repeat with the rest of the batter until it’s gone.
ENJOY J
Nutritional Information (using unsweetened organic soymilk)
250 kcal
21g Protein
32g Carbs
4g Fat
