PROTEIN PANCAKES

Makes 10-12 medium pancakes

Buckwheat is gluten free. It is technically grain-free, even though it has “wheat” in its name. This recipe is dedicated to PROTEIN. Here’s the count: buckwheat (20 g per cup), flax seed (per tablespoon), hemp seeds (3.3 g per tablespoon), protein powder (19 g per scoop), and almond milk (1-2 g per cup, if made fresh). Each pancake has about 8-12 g protein!

INGREDIENTS

3 cups sprouted buckwheat flour

¼ cup ground flax seed

1 tsp salt

½ scoop organic Truvani vanilla protein powder

1 TBSP hemp seeds

1 tsp baking soda

1 TBSP lemon juice

½ TBSP apple cider vinegar

3 cups nut milk (or water)

¼ cup coconut oil

2 TBSP raw honey

PROCESS

Combine dry ingredients in medium bowl (flour, ground flax, salt, protein powder, baking soda). Prepare flax seeds by grinding dry in Vitamix/blender or Nutribullet until it becomes a powder. The flax seed is the binder that holds the pancakes together. In a separate bowl, combine wet ingredients (lemon juice, apple cider vinegar, almond milk, honey, and coconut oil). If the coconut oil is hard, double boil to soften before mixing 16 with the other wet ingredients. Then combine dry and wet ingredients in a big bowl. The flax seed can get extra sticky, which is good. If you need to, add water until the batter has a runny consistency. Turn frying pan on medium, then oil the pan with coconut oil and fry em’ up! The buckwheat pancakes can be a bit denser, but that is the point of this protein pancake recipe!!!!! ;) I love to top my pancakes with MORE coconut oil (you can’t get enough of this good fat), coconut butter, fresh berries, almond butter, raw honey, maple syrup, chocolate, and hemp seeds!