Buckwheat Protein Pancakes

This is a single serve protein packed gluten-free and vegan buckwheat pancake recipe. These pancakes are so fluffy and easy to make. I like to add shredded zucchini for a bit of extra vegetables, but you can leave that out if you would like. You can also substitute the egg replacer for 1/2 tbsp of chia seeds for flax. The protein powder is optional, you can substitute it for more buckwheat flour. There is a lot you could do with this recipe, add cinnamon or shredded carrots for carrot cake pancakes, fruit, chocolate chips. Have fun with it! Top these with coconut yogurt, maple syrup, fruit, chocolate chips, or even dip it in a smoothie.

Serves 1 Time 20 Minutes

Ingredients

- 1/2 cup Buckwheat Flour

- 2 Tbsp plain Protein Powder (optional)

- 1/2 tsp baking Soda

- 1 tsp Baking Powder

- 1 Tbsp Apple Cider

- 1/2 cup + 1 Tbsp Plant Milk

- 1 -2 Tbsp Liquid Sweetener (maple syrup, agave)

- 1/3 cup Grated Zucchini (optional)

- 1 tsp Vanilla Extract

- 1/4 tsp Salt

- 1/2 Tbsp Egg Replacer or chia seeds or flax seeds

Directions

1. Heat a non-stick skillet to medium-low heat.

2. Mix almond milk, apple cider vinegar, vanilla extract, sweetener, and egg replacer in a small bowl. Let it sit to curdle.

3. Mix dry ingredients in a separate bowl, add zucchini and mix together.

4. Add milk mixture into dry and mix together until no streaks remain. If the batter is too thick, add a little more liquid. It should be batter consistency.

5. Scoop about 1/4 cup of batter and pour onto pan. Cover for 2 minutes. Uncover and let cook until bubble arises throughout the batter.

6. Flip and cook until golden brown, about 1-2 minutes.

7. Top with maple syrup, coconut yogurt, fruit, nut butter, or even dip it into a smoothie.