Lynsey’s Protein-Rich Buckwheat Pancakes

Serves 2 (makes about 5 small pancakes)

2 cups of buckwheat flour
2 organic eggs
1 tbsp ground flaxseed
1-2 tsp organic honey/maple or agave syrup
Dash dairy/non-dairy milk
2 tsp coconut oil

Optional extras
Organic berries, sliced banana… the options are endless!


● Whisk together the flour, eggs, flax and honey or sweetener of your choice. The mixture should be quite runny

● Heat the coconut oil in a frying pan

● Let the pancake sit over the heat until you see air bubbles in the top, and then flip and repeat on the other side

● Serve with sliced banana and berries, or other toppings of your choice

This entry was posted in Recipes. Bookmark the permalink. Both comments and trackbacks are currently closed.
  • Latest Recipe

    Stuffed Butternut Squash with Quinoa Cranberries and Kale

    Delicious, healthy Stuffed Butternut Squash with Quinoa, Cranberries, Kale, and Chickpeas. An easy, satisfying vegetarian recipe that’s perfect for Christmas Dinner! This vegetarian stuffed butternut squash recipe is a shining example of healthy but cosy fare. It’s packed with nourishing ingredients. YIELD: Serves 4 PREP TIME: 10 minutes COOK TIME: 1 hour TOTAL TIME: 1 hour, 10 minutes Ingredients: 2 medium butternut squash 2 teaspoons olive oil, divided 3/4 cup quinoa 1... Read More
    Read more »

    View All Recipes