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