Vanilla Buckwheat Pancakes

Lucy Scarborough | @foodie.lu by Lucy Scarborough | @foodie.lu 27 March 2020

These buckwheat pancakes are the perfect gluten-free & vegan alternative to a breakfast favourite!

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Vanilla Buckwheat Pancakes

Macros Per Serve 


359 calories 
23g Protein 
6g Fat 
61g Carbs 

Ingredients

Pancakes
1 cup buckwheat flour 
1 serving True Protein VEGAN85 in Vanilla
1 flax or chia egg (1 tbsp flax/chia + 3tbsp water soaked for 10 mins)
1 tsp baking powder
1 cup nut milk of choice
1/4-1/2 cup water (depending on thickness)
1 banana mashed 

Chocolate Sauce
2 tbsp cacao powder
1 Tbsp pure maple syrup
1 Tbsp nut milk of choice 

 

Method

 

  1. Mash the banana into a bowl 

  2. Add the remaining ingredients and mix well 

  3. Heat a non-stick fry pan on medium to high heat 

  4. Pour 2 tbsp of mixture per pancake into the pan and repeat for each pancake making 3-4 pancakes at one time 

  5. Once the mixture starts to bubble, flip and cook the other side 

  6. Set aside the pancakes when cooked and repeat the process until all mixture is gone 

  7. While cooking pancakes stir together ingredients for the choc sauce in a small bowl until you reach your desired consistency 

  8. Stack the pancakes and drizzle over the chocolate sauce and top with all your favourite goodies. Enjoy! 

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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