Healthy Protein Pancakes: Gluten-Free!
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.
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
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.
• 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.
Tried this recipe?Let us know how it was!