High Protein Buckwheat Pancakes

Growing up, pancakes were a staple in my home. There was something so comforting about waking up on a lazy weekend morning to the smell of warm pancakes sizzling on the stove. It wasn’t just about the pancakes themselves—it was the tradition, the shared moments, and the pure joy they brought to my family.

As a nutritionist and someone deeply focused on anti-inflammatory eating, I knew I didn’t have to say goodbye to one of my childhood favourites. Instead, I found ways to elevate them into something just as comforting but far healthier for me and my body. That’s when buckwheat pancakes became my perfect alternative. They’re naturally gluten-free, packed with protein, and have an earthy, slightly nutty flavour that I’ve come to love even more than the traditional version.

If you’re looking for a high-protein, healthy, anti-inflammatory, gluten-free option that doesn’t compromise on taste, these buckwheat pancakes are a game changer! 

High-Protein Buckwheat Pancakes

Ingredients

• 1 cup buckwheat flour

• 1/4 cup almond flour (for extra protein)

• 2 tablespoons chia seeds or ground flaxseeds or The Whole Elixir Seed Mix

• 1 teaspoon baking powder

• 1/4 teaspoon sea salt

• 1 cup unsweetened almond milk (or any plant-based milk)

• 2 large eggs (for protein and fluffiness)

• 1 teaspoon vanilla extract

• 1 tablespoon coconut oil (for cooking)

Optional Add-Ins:

• 1 scoop of plant-based protein powder (if you want even more protein)

Method

1. Whisk together the buckwheat flour, almond flour, Whole Elixir Smoothie Mix or seeds (if using), baking powder, and salt in a large bowl.

2. Mix the almond milk, eggs, and vanilla extract in a separate bowl until well combined.

3. Slowly add the wet ingredients to the dry ingredients, stirring until smooth. Let the batter rest for 5 minutes to allow the seeds to absorb moisture.

   OR add all the ingredients to a blender like a Nutri-bullet and blend until smooth.

4. Heat a non-stick frying pan over medium heat and add coconut oil. 

5. Pour about 1/4 cup of batter for each pancake onto the pan. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes on the other side.

6. Serve warm with your favourite anti-inflammatory toppings.

Topping Suggestions:

Coconut Yogurt & Fresh Berries: Top with a dollop of Greek yogurt for added protein, plus a handful of antioxidant-rich blueberries, raspberries, or strawberries.

Nut Butter & Sliced Bananas: Spread almond or peanut butter on your pancakes and add sliced bananas for a natural sweetness and a potassium boost.

Chia Seed Jam & Coconut Flakes: Mix fresh berries with chia seeds to make a quick chia seed jam. Let it sit for a few minutes to thicken, then spread it over your pancakes with a sprinkle of unsweetened coconut flakes.

Maple Syrup & Hemp Seeds: If you like sweetness, drizzle pure maple syrup over the dish, but balance it with protein-packed hemp seeds.

These buckwheat pancakes satisfy your cravings and pack a nutritional punch. They’re perfect for a cozy weekend breakfast, a post-workout meal, or whenever you’re craving something delicious and nourishing.

---