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Buckwheat & Oat Pancakes

A fellow vegan on Instagram who loves the gym was asking me about my food so I decided to come up with a high protein, gluten free pancake recipe for him. I was going to add a scoop of protein powder but with 15g of natural protein in one pancake alone there was no need. The great thing with this recipe is you can also make waffles with the batter or smaller pancakes. He loves dates and nuts so I decorated the pancake with those and some fruit. You can have it whichever way you please, with coconut cream, maple syrup, jam, folded in half full of peanut butter, the list is endless.
Course: Breakfast
Keyword: buckwheat, gluten free, high protein, oats, pancakes
Servings: 2 large pancakes


  • 1/2 cup buckwheat groats or buckwheat flour
  • 1/2 cup oats or oat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 medium banana
  • generous pinch of sea/pink salt
  • 1 tbsp chia seeds
  • 1.5 cups plant milk I used unsweetened soya for extra protein


  • Add all dry ingredients to a blender/food processor and blend until you have a fine flour (this may take a couple of minutes) Now add the banana and milk and blend again until you have a thick batter. To a large frying pan (oiled on a medium/high heat) pour in half the batter and twist the pan to make sure it reaches the edges. Cook for 2-3 minutes until the top starts to bubble. Then pop under a grill and cook until the top is golden brown. You can repeat to make the second pancake but leave the first one under the grill on a very low setting. Tip the pancake onto a plate and decorate with (pre prepared) fruit and nuts. Eat while hot!



Per pancake: 7g good fats, 15g protein and 60g complex carbs!
TIP: Its important to get the oats and buckwheat blended into a fine flour for the batter to hold together. I originally flipped the pancake and ruined it so it's better to grill the top then slide it out the pan. Have the fruit washed, chopped and ready to go straight on the pancakes so it stays warm.