High-Protein Buckwheat Pancakes
Adding buckwheat to pancakes makes them more fibrous and protein-packed. For even more protein, skyr/Greek yogurt does its job well when infused in the pancakes, and also makes the pancakes softer and chewier. A top-tier breakfast food for sure!
Equipment
- 1 skillet/griddle/cooking pan
- 1 whisk
- 2 medium/large cups
- 1 spatula
Ingredients
- ½ cup buckwheat flour
- ½ cup all-purpose flour or any gluten-free variant
- 1 tbsp granulated sugar
- 1 tsp baking powder 2 tbsp for thicker pancakes
- 1 tsp baking soda
- ¼ tsp salt
- 5 ounces unflavored Skyr/Greek yogurt about 4 tbsp
- 2 large eggs
- ½ tsp vanilla extract
- ⅔ cup water or 1 cup of buttermilk
- unsalted butter for the skillet
Instructions
- Whisk together the flours, sugar, baking powder, baking soda, and salt in a medium bowl. Larger pancake yields may require a larger bowl.
- In a separate bowl, mix together the eggs, vanilla, yogurt and water/buttermilk.
- Add the wet ingredients to the dry ingredients and whisk them together until the batter is smooth with little to no lumps. Set the batter aside for 5-10 minutes.
- Preheat your skillet or pancake griddle over medium-low heat. Lubricate the surface with some butter. Set aside a large ceramic dish to place your pancakes on later.
- Stir your batter a bit and pour some of it onto the skillet until you form a pancake circle no smaller than 4 inches in diameter. Cook for 2-3 minutes or until golden brown on the bottom.
- When the bottom is nicely cooked, flip it over with a spatula. Once again, cook for 2-3 minutes or until golden brown.
- When the pancake is ready, lift it off the skillet and place it on your dish. Repeat steps 5-7 until the batter is finished, making sure to lubricate the skillet with more butter after each individual pancake.
- Wait until the pancakes cool off and serve with your favorite toppings.