Summer · Breakfast
GF Buckwheat Protein Pancakes with Warm Berry Compote
Fluffy gluten-free buckwheat pancakes with a warm chia berry compote.
- Servings
- 2
- Calories
- 445per serving
- Protein
- 30g
- Carbs
- 56g
- Fat
- 13g
- Fiber
- 10g
Ingredients
- 1 cup buckwheat flour
- 1½ scoops vanilla protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1¼ cups almond milk (plus more if needed)
- ½ tbsp coconut oil (or spray)
- 1 tsp vanilla extract (optional)
- 1 tsp apple cider vinegar
- Compote: 1 tbsp chia seeds, ½ cup fresh or frozen berries, ½ tbsp maple syrup
Method
In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the egg, milk, oil, vanilla, and apple cider vinegar.
Add the wet ingredients to the dry and stir until just combined. Rest the batter 5–10 minutes.
Pour batter onto a heated griddle or skillet and cook.
For the compote, simmer the berries, chia seeds, and maple syrup in a small pot (or microwave) until warm and thickened. Spoon over the pancakes.
Recipes from the Nova Wellness kitchen. Nutrition values are estimates.
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