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We all know that I love pancakes for breakfast and I'm sure that I am not the only one! These pancakes are full of flavour, smell hella delicious, and are jam-packed full of protein. I can honestly say, that this is probably my favourite pancake recipe by far! They are simple to make and are super fluffy, which is what anyone would look for in a quality pancake. I also love having these guys as a post-workout meal, as they hold me over for a few hours.
I enjoy meal prepping my food because it saves me a lot of time in the kitchen during the week and saves the thought and energy that goes into thinking about making food. Prepping my meals also ensures that I always have delicious food on hand, and these pancakes check all the boxes.
This recipe does yield a large batch. If you don't think you will need 20 - 24 pancakes, I welcome you to cut the ingredients in half!
Makes 20 - 24
Ingredients
2 cups buckwheat flour
1 1/4 cup vital wheat gluten
2 scoops of vanilla protein powder
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
4 - 5 cups plant-based milk
2 1/2 teaspoons apple cider vinegar
2/3 cups pumpkin puree
1 teaspoon vanilla extract
Directions
Preheat your skillet.*
Pour the milk into a small bowl and add the apple cider vinegar, pumpkin puree, and vanilla extract. Set aside.
In a large bowl, combine the buckwheat flour, vital wheat gluten, vanilla protein powder, baking soda, baking powder, spices, and salt.
Add the wet mixture to the dry ingredients and mix the batter until smooth.
If you find the mixture is too thick, simply add a bit of plant-based milk at a time. Note that you do not want it to be a thin consistency.
Using a 1/3 cup, scoop your batter onto your pan. Cook each side for about 2-3 minutes.
Serve and enjoy!
Alternatively, if you are meal prepping, allow the pancakes to cool before you place them in an airtight container. Once cooled, place your container into the fridge.
Note: I like to throw my pancakes into the toaster after pulling them out of the fridge to heat them through and are just as delicious as if you've just taken them off of the pan!
*I prefer to use an electric, non-stick griddle. This allows me to not only cook more at once, but it also saves me from having to use oil to cook the pancakes.
*If you are not sure where to buy buckwheat flour or vital wheat gluten, we buy ours at our local Bulk Barn store. Having been in two different cities, and therefore, different store locations, I can assure you that every Bulk Barn that we have been to carries the same stock, so you shouldn't have any issues finding it at your local store.
Nutrition Breakdown per Serving (3 pancakes)
*The nutritional breakdown includes the use Canadian Protein, All Natural Premium Vegan Protein Blend - Vanilla. Therefore, if you use another brand, the below breakdown my differ.
Calories: 363.3
Carbs: 44.6 grams
Fat: 5.2 grams
Protein: 35.3 grams
Fiber: 5.4 grams
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