Who doesn’t love pancakes in the morning? They are great when you have a little extra time on your hands to make something up, although with this recipe they take hardly anytime at all to make thanks to the use of a small bottle blender (the ultimate cheap appliance that you can use everyday, I love mine).
I served these with the first of the season’s apricots, banana, berries and some tahini. The pancakes are quite sweet already so you don’t really need a syrup I find.
Adding a little protein powder or egg white and using buckwheat and oat flour means that these will be packed full of protein and low Gi carbs, keeping you full for ages and making this a great post-workout recovery meal. Plus they taste awesome, not too much maple syrup needed here.
- 1 heaped tbsp rolled oats
- 1 tbsp buckwheat
- ½ banana
- ½ tsp baking powder
- 1 heaped dessert spoon ground flax
- 1 heaped dessert spoon vanilla protein powder (I used Nutra Organics protein)
- Approx ½ cup almond milk or milk or choice.
- Optional: 1 egg white (for extra protein and fluffier pancakes, if desired)
- In a small bottle blender grind up the oats ad buckwheat into a flour.
- Add remaining ingredients and blend to a smooth batter.
- Heat a non-stick pan on medium and add spoonfuls of the batter.
- Cook pancakes each side until set (hint, if you are doing these egg free, make sure you cook the first side well first before flipping so it holds together well.
- Serve with fresh seasonal fruit and your favourite nut butter or some natural yoghurt.