This recipe for healthy protein pancakes which are gluten-free are perfect for Pancake Day! A pancake making tradition that everyone looks forward to – adults and children alike! and what better way to celebrate than with a stack of healthy, protein-packed pancakes? If you’re looking for a guilt-free yet indulgent treat, these gluten-free protein pancakes are perfect for you! Packed with nutritious ingredients, these pancakes take just 15 minutes to prepare and cook, making them an easy and delicious choice for your Pancake Day breakfast or brunch.
Why You’ll Love These Pancakes
These pancakes are the ultimate balance of health and indulgence. They’re:
- Gluten-Free: Made with buckwheat flour, a naturally gluten-free alternative that’s full of fibre and protein.
- Protein-Rich: With 3 eggs and full-fat Greek yogurt, these pancakes are a great source of protein, keeping you full and satisfied.
- Healthy & Nourishing: The creamy Greek yogurt adds a delicious richness, and coconut oil gives a tropical twist while adding a touch of sweetness.
- Quick & Easy: In just 15 minutes, you’ll have a stack of fluffy pancakes ready to serve.
To top it off, we’ll drizzle them with a sweet maple syrup and cacao chocolate sauce, and scatter juicy raspberries for a burst of flavour. It’s the perfect way to enjoy Pancake Day without compromising on your health goals!
Ingredients
- 3 medium sized eggs
- 150g full-fat Greek yogurt (thick and creamy)
- 75g buckwheat flour (naturally gluten-free)
- 1 tbsp coconut oil (for cooking)
- A handful of fresh or frozen raspberries
- For the chocolate drizzle:
- 2 tbsp maple syrup
- 1/2 tbsp cacao powder
Instructions
Prepare the Pancake Batter
In a large bowl, whisk together the eggs and the Greek yogurt until smooth and creamy. Add the buckwheat flour and mix until you have a thick, slightly lumpy batter. Don’t worry if it’s a little thicker than regular pancake batter—it will still cook perfectly!
Heat the Pan
Place a non-stick frying pan or griddle on medium heat and add a small amount of coconut oil. Allow the oil to melt and coat the surface of the pan.
Cook the Pancakes
Spoon a measured 1/3 cup of the pancake batter into the pan for each pancake. You should be able to cook around 3 pancakes at a time depending on the size of your pan. Cook for around 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through. You should get 4 pancakes from this mixture.
Prepare the Chocolate Drizzle
While the pancakes are cooking, make the chocolate drizzle. In a small bowl, mix together the maple syrup and cacao powder until smooth. You can adjust the amount of cacao depending on how rich you want the sauce to be.
Serve & Enjoy
Stack your pancakes high on a plate, then drizzle the chocolate sauce generously over the top. Scatter fresh raspberries on top, adding a burst of juiciness and a touch of tartness to balance out the sweetness of the syrup.
Tips & Variations
- For extra sweetness, add a little sugar to the batter before cooking.
- Add nuts: Top with chopped almonds or walnuts for some added crunch and extra healthy fats.
- Fruit variations: If raspberries aren’t your favourite, try other berries like blueberries or strawberries, or even sliced bananas.
- Make it vegan: Swap the eggs for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use a dairy-free yoghurt alternative.
Why Buckwheat Flour?
Buckwheat flour isn’t just gluten-free; it’s also rich in antioxidants and has a slightly nutty flavour that complements the pancakes beautifully. Plus, it’s high in fibre, which makes these pancakes even more satisfying. Buckwheat flour is a fantastic option for anyone following a gluten-free or wheat-free diet.
The Perfect Pancake Day Treat
Whether you’re celebrating Pancake Day with family or simply treating yourself to a nutritious breakfast, these healthy protein pancakes are the way to go. They’re so easy to make and packed with wholesome ingredients that you can feel good about. Plus, with the added chocolate drizzle and fresh raspberries, you’ll feel like you’re indulging in a treat—but without the guilt!
Happy Pancake Day—enjoy your healthy, protein-packed pancakes, and remember: it’s all about balance and enjoying the little things in life! 🥞
Healthy Protein Pancakes: Gluten-Free!
Ingredients
- 3 medium sized eggs
- 150 g full-fat Greek yogurt thick and creamy
- 75 g buckwheat flour naturally gluten-free
- 1 tbsp coconut oil for cooking
- A handful of fresh or frozen raspberries
For the chocolate drizzle:
- 2 tbsp maple syrup
- 1/2 tbsp cacao powder
Instructions
Prepare the Pancake Batter
- In a large bowl, whisk together the eggs and the Greek yogurt until smooth and creamy. Add the buckwheat flour and mix until you have a thick, slightly lumpy batter. Don’t worry if it’s a little thicker than regular pancake batter—it will still cook perfectly!
Heat the Pan
- Place a non-stick frying pan or griddle on medium heat and add a small amount of coconut oil. Allow the oil to melt and coat the surface of the pan.
Cook the Pancakes
- Spoon a measured 1/3 cup of the pancake batter into the pan for each pancake. You should be able to cook around 3 pancakes at a time depending on the size of your pan. Cook for around 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through. You should get 4 pancakes from this mixture.
Prepare the Chocolate Drizzle
- While the pancakes are cooking, make the chocolate drizzle. In a small bowl, mix together the maple syrup and cacao powder until smooth. You can adjust the amount of cacao depending on how rich you want the sauce to be.
Serve & Enjoy
- Stack your pancakes high on a plate, then drizzle the chocolate sauce generously over the top. Scatter fresh raspberries on top, adding a burst of juiciness and a touch of tartness to balance out the sweetness of the syrup.
Notes
• For extra sweetness, add a little sugar to the batter before cooking.
• Add nuts: Top with chopped almonds or walnuts for some added crunch and extra healthy fats.
• Fruit variations: If raspberries aren’t your favourite, try other berries like blueberries or strawberries, or even sliced bananas.
• Make it vegan: Swap the eggs for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use a dairy-free yoghurt alternative.