These Chocolate Protein Pancakes are made with Buckwheat and Gluten Free Oat flour and are sweetened with only natural fruit sugars. They are packed with nutrients and fibre and provide approximately 10g of protein per pancake (or 20g per serve). They are easy to prepare and can be eaten hot for breakfast or cold as a snack or post exercise protein boost. What’s more they are delicious!
Gluten free oats have been cultivated away from wheat or other grains containing gluten, which means they have not been cross contaminated with gluten. Buckwheat is a nutritious seed that is often used as a grain. Both are a good source of protein, B vitamins and magnesium. Cacao is the raw, unprocessed form of cocoa. It a superfood rich in antioxidants and minerals like magnesium. I used plant based protein powders. The Super Elixir chocolate protein is made with organic sprouted brown rice and pea protein, it contains probiotics, glutamine and other herbs and nutrients and is sweetened with the herb stevia. It is delicious and packs 15g of protein per serve. I use the Ecomil unsweetened almond milk because it contains 7% almonds which is quite high for almond milk most others have 2-5%, it’s organic and doesn’t contain added vitamins and minerals. I always use organic, free range eggs from chickens free to roam on pastures as they would in nature.
Chocolate Protein Pancakes
Ingredients (use organic where possible)
Makes ten pancakes – approximately five serves
- 1 cup Buckwheat Flour
- 1 cup Gluten Free Oat Flour
- ¼ cup chocolate protein powder
- 1 tbsp cacao
- 1 tsp gluten free baking powder
- 1 tbsp coconut oil
- 1 cup apple puree
- 4 tbsp date syrup (or another sweetener like honey or maple syrup)
- 500mls unsweetened almond milk
- 2 tablespoons of ground flaxseeds with 6 tablespoons of water until fully absorb and viscous
- Combine all the dry ingredients (buckwheat flour, oat flour, baking powder, chocolate protein powder and cacao) into a bowl and mix until evenly combined.
- In a separate bowl mix the eggs, almond milk apple puree, coconut oil and date syrup until evenly combined.
- Slowly add the wet mixture to the dry ingredients stirring the whole time with a spatula or wooden spoon. Keep stirring until all the ingredients are combined.
- Leave the pancake batter for 30 minutes covered with a clean tea towel.
- Heat a drizzle of coconut oil in a pan and add ¼ cup of the pancake mixture to the pan and swirl the pan immediately to get the pancake shape you desire.
- Heat on a medium/high heat (around 7) for around a minute or 90 seconds until bubbles start to appear through the pancake and then turn and heat for around another minute or 90 seconds on the other side until the pancake is cooked through.
- Repeat the above with the other pancakes until you have a stack and then serve with berries, fresh fruit, coconut milk yoghurt, ground flaxseeds and/or amaranth flakes.
- The remaining pancakes can be kept in the fridge for 2-3 days in an airtight container.