Protein Buckwheat Pancakes

I received my first Belgium Waffle Maker from "Santa" when I was a child. Although these are clearly not waffles, they are the cousin (in my opinion) to a waffle. That waffle maker was my very fist kitchen appliance that was mine, all mine. It also began my major love for all things waffles + pancakes!

Throughout high school during my cross country days I consumed more Banana Pancakes than you can imagine. Waffle dunks were my jam from an array of flavors (pumpkin spice, chocolate, fruit based, or plain). Find me today making a more "healthy" version of my favorite comfort, lets cuddle up and stay in our jammies, waffles + pancakes.

I've recently discovered "buckwheat" this past summer after my findings of needing to go gluten free. Buckwheat is a great alternative to regular flour, you can also combine it with other gluten free options (coconut flour, chick pea flour, oat flour, etc.).

Benefits of Buckwheat:

• 1 cup contains about 6g protein, 5g fiber, 33g carbohydrates, low fat + sugar

• Great source of Manganese, Magnesium, and Phosphorous

• Helps lower blood pressure

• Contains 12 amino acids (buildings blocks for muscles!)

• Low glycemic index, great for diabetes and/or preventing diabetes

• NON-ALLERGENIC + GLUTEN FREE

• Vitamins + Minerals needed for neurotransmitter signaling that help to fight depression, anxiety, and headaches

Protein Buckwheat Pancakes

Ingredients:

• Arrowhead Mills Buckwheat Pancakes + Waffle Mix <----Click to view, can also find at grocery stores

• 1/2 - 1 scoop of protein powder

• Almond Milk (will have to add extra due to additional "powder" in mix)

• 1 tbsp Pure Maple Syrup

• 2 tbsp Almond Butter (or nut butter of choice)

• 1/2 cup Frozen berries (I have mixture of raspberries, blueberries, and blackberries)

• Dash Cinnamon

• Dash Sea Salt

Directions:

1. Follow directions from Arrowhead Mills package

2. Add in protein powder + additional almond milk. You will need to eye ball to get batter to consistency you desire, I usually add about 2-5tbsp extra.

3. Have pan at medium heat and cook like regular pancakes

4. While the cakes fluff up add in small bowl Pure Maple Syrup, Almond Butter, and 1/2 tbsp Almond Milk. DO NOT STIR. Place in microwave for 20 sec. Stir with fork to melt nut butter down more. Will thicken up as cools, but you want it thick enough to flow out and not be runny.

5. In separate mug/small bowl add frozen mixed berries and microwave for 20-30 seconds. Start short to make sure you do not "pop" them. Their natural sugars and juices will come out and become a bit mushy.

6. Stack your cakes high as ever, top with berries, and pour over the nut butter mixture. Sprinkle cinnamon + sea salt.

7. DIG IN!

EXTRAS:

• Feel free to add in chocolate chips, other fruit, other spices, and more! Be creative and make your cakes the way YOU LIKE THEM! Enjoy them guilt free knowing packed with protein, good carbs, low sugar (don't drown in maple syrup haha), high fiber, and happy taste buds.

I hope ya'll had a great Thanksgiving holiday + weekend.

Fork it up!

-Summer