Blueberry & Buckwheat Pancakes



This is a very good simple pancake recipe and a great source of protein. The buckwheat flour makes these pancakes wonderfully filling.


 • 2 scoops protein powder

2 egg whites

1 dl buckwheat flour

1-1½ dl almond milk

 1 tbsp stevia

 ½ tsp baking powder

½ tsp baking soda

½ tsp vanilla extract

½ tsp nutmeg


• 100g blueberries

• 2 tbsp pecan nuts

•1-2 tbsp honey


Combine the dry ingredients in a medium bowl and set aside. Whisk the egg
whites until foamy and mix with milk and vanilla extract. Pour the wet ingredients into the dry and combine with a spatula until just incorporated.

Heat a nonstick pan over medium-high heat. Use 2-3 tablespoons of batter for each pancake and cook for 5 minutes on each side. Once done, raise the heat and toast the pecans in the pan for 5 minutes.

Serve the pancakes with fresh blueberries, toasted pecan nuts and a generous drizzle of honey or syrup.

Nutritional values per serving including toppings:

• 374 kcal / • 12g fat /  42g carbs / • 27g protein