- 1 cup buckwheat flour
- 1 3/4 cup old fashioned rolled oats
- 1 cup plain whey protein powder (plant-based protein powder can be used)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons cinnamon
- 2 large eggs
- 2 cup low fat milk, (buttermilk can also be used)
- 2 teaspoon vanilla extract
- 1/4 cup maple syrup
- 3 tablespoon walnut oil, (any liquid oil could be used)
- 2 cups frozen blueberries (fresh can be used when in-season)
- 2 medium bananas, sliced
- 3/4 cup walnuts, crushed
- cooking spray, (PAM type products; olive, avocado, or coconut recommended but any can be used)
- In a large bowl, combine flour, oats, whey, baking soda, salt, and cinnamon. Mix well.
- In a separate bowl, beat eggs, milk, vanilla, maple, and walnut oil together.
- Add to dry mixture. Stir to combine.
- Fold in berries, banana, and walnuts.
- Heat a large non-stick skillet over medium-high heat (spray oil can be used to reduce sticking). When hot, ladle batter into skillet to form pancakes.
- 3/4 cup is one portion- this amount can be made into one big pancake (meal size) or into 3 smaller (1/4 cup) pancakes (1 small pancake could be used as a snack).
- Cook over medium-high heat until small bubbles form on surface (about 3 minutes).
- Flip pancake over and cook until lightly browned (about 3 more minutes- allow longer cooking times if larger pancake is made).
- The batter is thin. Although not necessary, you can let batter set overnight to thicken and essentially soaks the oats.
- Excellent make-ahead idea for weekday breakfasts. Simply double the recipe, allow pancakes to cool after being cooked, then individually wrap in plastic wrap or parchment paper and freeze.
- When ready to reheat for later meals, simply unwrap and pop in the toaster-oven or microwave.
- Batter also keeps well premixed and covered in the refrigerator for up to 3 days allowing for a quick freshly made pancake each morning if desired. The batter will separate, but just give a good stir before using.
Example of freezing make-ahead pancakes: allow to cool, separate each with parchment paper, stack in large Ziplock, and freeze.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Diet: Vegetarian
- Serving Size: 3/4 cup
- Calories: 392
- Sugar: 17g
- Sodium: 358mg
- Fat: 15g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 51mg
Keywords: nutrient-rich pancakes