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November 8, 2012

Chocolate Buckwheat Protein Pancakes

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Pancakes are taking over my life!!

Juuust kidding, but I kind of wish they were...  ever since I made my first successful batch I've wanted to eat pancakes all day long.  Breakfast, lunch and dinner.  I know I'm not alone on that one  ;)

Pancakes are so simple to make at home, there is no reason to buy those processed storebought mixes.  These homemade pancakes are healthy, fast and nutritionally balanced, just take a look at the nutrition label:


I'm not an enthusiast for low-fat recipes, but I try to keep certain ones on the low end for two reasons: one, everyone has their preferences, and two, I like to top my desserts with an insane amount of toppings.  You know, peanut butter, chocolate almond butter, maple syrup, fruit, jam, etc...

But you see that stack of pancakes below?  Think:  sugar free, high fiber, high protein, filling, healthy, guilt free awesomeness...  because that's what these pancakes are!



Chocolate Buckwheat Protein Pancakes:  [sugar free, low fat, high fiber/protein, GF, vegan]
(makes 12 silver dollar pancakes)

     30g (1/4 cup) Buckwheat Flour
     21g (1 scoop) Chocolate Brown Rice Protein Powder (I used SunWarrior)
     10g (2 tbs) Regular Cocoa Powder (unsweetened)
     1 tsp Baking Powder
     3-5 packets Truvia (I used 5 and the pancakes were sweet enough to eat by themselves!)
     1/8 tsp Salt
     2/3 cup + 1 tbs Unsweetened Almond Milk

Directions:

1.  Spray a nonstick pan with cooking spray and place on your stove's lowest heat setting.
2.  In a small bowl, whisk together the buckwheat flour, protein powder, cocoa powder, baking powder, truvia and salt.
3.  Add the almond milk and whisk until clumps are gone.
4.  Raise the stove's temperature setting to medium/medium-high and once hot enough, scoop a spoonful of batter onto the pan.  Cook for 2-4 minutes, or until the entire pancake surface looks dry.  Gently flip the pancake (careful, they are a delicate) and cook for an additional 2-4 minutes.
5.  Do this with the rest of the batter, then serve with maple syrup, chocolate almond butter, Almond Joy candy spread, fruit and/or chocolate chips!



C'mon, make these now.

You only need 6 ingredients, 15 minutes, and one serious appetite!

9 comments:

  1. I added a 1/4 cup of raspberries, a tablespoon of spelt flour and a teaspoon of chia seeds to this recipe to bulk it up and help it bind, (oh, and used sorghum flour instead of buckwheat cos it was all I had)and encountered a bit of a "problem"... the batter tasted like the best brownie batter you could imagine! This made actually convincing myself to cook it quite difficult! :P Worked beautifully though. Thanks for the recipe :)

    ReplyDelete
    Replies
    1. I'm glad you liked the recipe! Adding raspberries to the batter sounds great, I gotta try that next time.

      And I'm glad I wasn't the only one to eat the batter pre-cooking ;)

      Delete
  2. These pancakes are amazing! I made them with vanilla soy protein powder and it worked great; they were still very chocolatey from the cocoa powder. I never thought I could have a huge stack of delicious chocolate pancakes that's this healthy, high in protein, easy to make, and vegan too. These (and your other buckwheat pancakes) have definitely earned a spot in my regular breakfast rotation! Thanks for the recipe!

    ReplyDelete
    Replies
    1. I'm glad the soy protein worked, I was scared other protein powders might now work! So glad you like the recipe :)

      Delete
  3. Thanx for your post, but i'm just telling you, protein powders are beneficial. They provide your body with protein that the food you eat may not be providing. healthgenie provides lots of health care & nutrition products at huge discount. you must take some proteins made buy vegetables.

    ReplyDelete
  4. I'm not a vegetarian....do you suppose this would still work with Whey protein powder????

    ReplyDelete
    Replies
    1. I'm pretty sure whey protein will work, but in my past experience, whey protein tends to make things a little dry. I would recommend adding a tablespoon of oil or applesauce to add some moisture. I hope this works out for you!

      If not, here is a good-looking fallback:
      http://www.greenplaterule.com/recipes/gluten-free-protein-pancakes/

      Delete
  5. Would it work without flour at all?

    ReplyDelete
    Replies
    1. No :( The flour thickens up the batter and provides substance and nutrition. If you don't have flour, you can try doubling (or even tripling) the protein powder to get a cake batter consistency. But I'm not sure how that would taste... if you have extra protein powder lying around I guess a practice pancake batch wouldn't hurt?

      Delete

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