I already shared a recipe for fluffy gluten free buckwheat pancakes not so long ago. This time I made some chocolate protein buckwheat pancakes by adding raw cacao (for a chocolaty taste) and pea proteins, chia seeds and flax seeds (for proteins). These pancakes are really easy and quick to make, they are healthy, gluten free, not too sweet (if you want to make them sweeter, just add any sweetener of choice), chocolaty and packed with proteins. Bake them on some coconut oil and top with banana, sweet fresh strawberries and other toppings like almond or peanut butter (for some extra proteins), nuts, seeds, maple syrup, shredded coconut etc.
Chocolate Protein Buckwheat Pancakes
1 cup buckwheat, soaked over night (or at least for a few hours)
2 ripe bananas
¾ cup plant-based milk of choice
½ tsp baking powder
1 tsp raw cacao
1 Tbsp chia seeds
1 Tbsp flax seeds
1 Tbsp vegan proteins (I used pea proteins)
coconut oil for baking
Soak the buckwheat over night or for a few hours, then rinse with water and strain well. Put in the blender together with bananas, plant-based milk, seeds, baking powder, cacao and proteins. You will get a thick but runny batter. Pour the batter in a bowl and let it rest for about 5-10 minutes.
Grease a skillet with coconut oil and heat over medium heat. Scoop some pancake batter into the skillet (I usually bake 3 or 4 pancakes at the same time, but that depends on the size of the skillet). Bake until you see some bubbles on the pancakes, then flip them over and bake on the other side until done. Grease the skillet any time you pour another scoop of batter in it.
Top with fresh fruit and other toppings of choice.