Fluffy Buckwheat Protein Pancakes: Gluten-free pancakes

protein powder

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt adds protein while being lower in calories than protein powder.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water provides hydration without added calories.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats, while vegetable oil is often more affordable.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: frozen fruit

Frozen fruit is often less expensive and can be just as nutritious.

Combine half a cup (80 grams) of buckwheat flour, half a teaspoon of baking soda, and a quarter of a teaspoon of cinnamon in a bowl.

Whisk together two eggs in a separate bowl.

Mix the yogurt into the egg mixture.

Add a drizzle of coconut oil (about half a tablespoon) into the batter.

Let the batter rest for about five minutes.

Heat a non-stick pan over medium heat, adding a little oil to the base.

Pour about a quarter of a cup of batter into the pan and cook until bubbles form on the surface.

Flip the pancake and cook until golden brown on the other side.

Repeat with remaining batter, adjusting the temperature as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens