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Protein pancakes without any protein powder in sight!
Buckwheat Chia Pancakes
- 1 cup buckwheat flour ~120g
- 2 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 3/4 - 1* cup unsweetened soya milk ~180-240ml
- 1 Tbsp cold-pressed rapeseed oil
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 2 Tbsp coconut nectar (or maple syrup)
- 2 Tbsp chia seeds
- a little oil to wipe the pan with
- 2 bananas
- 1 tsp coconut nectar (or maple syrup)
- 1/2 tsp cold-pressed rapeseed oil (or coconut oil)
- 2 Tbsp peanut butter
- Combine all ingredients in a bowl and whisk together - add more soya milk if the batter is too thick for your liking and leave to stand for 10 mins (see notes). Don't over-mix.
- Slice your bananas so they are ready to fry.
- Lightly oil a large frying pan and add 1/4 cup of the batter at a time to cook your pancakes. Keep the cooked ones on a plate covered with foil to stay warm while you repeat until you have used all the batter - you should get 8 pancakes.
- When you start cooking your last batch of pancakes, heat a small frying pan with the remaining oil and coconut nectar, and cook the bananas until they caramelise, turning every minute or so.
- Serve the pancakes with the fried bananas and peanut butter on top.