When you build your breakfast with a source of protein, you’ll reap the benefits of longer lasting energy throughout the morning and curb the cravings for sweet treats before lunch. If you’re tired of waking to eggs, bacon or smoothies, I recommend trying these protein – packed pancakes for a delicious change.
Coconut and Buckwheat flours plus Quinoa (keen-wa) are the high protein ingredients in this recipe. They’re tasty and versatile ingredients to have on hand and can be used in many recipes as high protein, gluten – free flour and cereal substitutes.
Preparation – 5 minutes // Cooking 10 – 15 minutes
- 1 cup Coconut Flour
- 1/2 cup Buckwheat Flour or Gluten Free Self Raising Flour
- 2 Tbs Cooked Quinoa flakes
- 1 tsp baking powder
- 3 Eggs, lighty beaten
- 1 1/4 cup Milk (your choice)
- 2 Tbs melted butter
- 1/2 tsp vanilla extract
Place flours, quinoa and baking powder into a bowl, mix together and make a well in the centre.
In a separate bowl, beat eggs then add milk, butter and vanilla. Add egg mixture to the well and stir to form a smooth batter.
Heat your pan, brush lightly with butter or coconut oil. Pour 1/4 Cup of batter into the pan, cook over low heat for 2 – 3 minutes or until underside is golden. Flip and cook the other side until golden.
Serve warm with your favourite healthy toppings. Or serve cool, placing in an airtight container and refrigerate for up to 3 days.
Big cheers to your good health!