Buckwheat banana protein pancakes

My new favourite breakfast! These buckwheat pancakes are so delicious and packed full of nutrients. Prepping only takes minutes, as you can blitz all the ingredients in a Nutribullet. The compote is super simple, too, as you just need to heat the berries in a saucepan and mash with a fork.

I topped the pancakes with coconut yoghurt (as I think they go particularly well with the coconut flavour), a spoon of compote, and a few walnut pieces, and they were SO tasty!

Also, if you have any leftover, store in an airtight container in the fridge and give them a quick toast before eating the next day.

I used buckwheat because it’s a good source of complete protein (13%), contains all 9 essential amino acids, and is naturally gluten-free, so it's great for those with a sensitivity or allergy. I also boosted the protein content by adding some Plant Paleo bone broth collagen powder.

Buckwheat is high in fibre and contains resistant starch, which can help keep the gut healthy. Buckwheat also contains potassium and magnesium, linked to heart health and muscle function, plus iron and copper to support red blood cells and immune function.

Buckwheat can also keep blood sugar more stable than wheat flour as it has a lower glycemic index (GI) and may help regulate energy levels and cravings. GI indicates how much foods containing carbohydrates will raise blood sugar after eating and are ranked on a scale from 0 to 100. Those with a higher score may cause a rapid rise in blood sugar and insulin levels, followed by a dip, which can result in fatigue and increased hunger.

ingredients

Makes 12-14 small pancakes (15cm)

• 200g frozen blueberries 

• 1 banana 

• 1 lg egg

• 50g oats

• 100g buckwheat

• 2 tbsp protein powder (I used Plant Paleo

• ½ tsp baking soda

• 200ml nut milk 

• 2 tsp coconut oil

• 8 tbsp coconut yoghurt

• A handful of walnuts or any nut you prefer

Method

• Put the blueberries in a small saucepan and warm gently for approx 5 minutes; mash with a fork and set aside to cool.

• Add all the ingredients, except the blueberries, to a blender and blitz for 10-20 seconds.

• Warm 1 tsp coconut in a large frying pan and pour in the batter. I made 2 small pancakes (approx 15 cm) at a time, but you can make any size you like!

• Cook for 1-2 minutes until bubbles form on the top side of the pancake, then flip and cook for about 30 seconds.

• Repeat, but add a little more oil as needed so they don’t stick.

• Serve with coconut yoghurt, compote, and a few nuts