This decadent breakfast is perfect for lazy Sunday mornings.
We need more pancakes in our lives. This recipe for buckwheat blueberry pancakes is a great one to add to your breakfast rotation. We converted our favorite pancake recipe into a high protein morning feast to keep you full right into lunch.
Our secret to success lies in adding vinegar to soy-milk to mimic buttermilk’s magic. We also whipped that one egg-white into a soft peak and gently folded it into the batter right before pouring it onto a nice hot griddle.
There’s no need for maple syrup either when you’ve got the sweetness of blueberries and a hearty pecan crunch. And don’t forget the creaminess of Greek yogurt on top of a squeezed lemon slice. That said, of course you can use maple syrup if you’d like! Regardless of the add-ons, this pancake recipe is sure to keep your stomach happy with all those nutrients and probiotics riding side by side.
Buckwheat Is Perfect For Blueberry Pancakes
Although buckwheat baked goods can be something of an acquired taste, once you’re hooked, you’ll want to bring more into your life. The earthy, nutty flavor complements the deep purple color buckwheat is known for. Commonly referred to as a Pseudocereal, buckwheat is free of gluten and a great grain for people with allergies, sensitivities, and intolerance. Like quinoa and amaranth, buckwheat is rich in protein and helps with your glycemic load. In fact, if pancakes are your favorite breakfast food, switching to buckwheat flour can help dramatically with keeping you full and healthy.
Add Vinegar to Soymilk for Lift
We love buttermilk, but don’t always have it on hand. Buttermilk adds lift, a nice subtle tanginess, and tenderizes gluten. Fortunately, so does adding vinegar or another acid like lemon. In order to mimic buttermilk for these high protein pancakes, just add a tablespoon of vinegar to your milk of choice (we adore apple cider) and let it sit for five minutes to do its chemical thing. The reason why a lot of batter recipes, such as crepes, request that you let the batter rest, is so the ingredients have time to interact. Although I love playing by the rules, this one in particular isn’t one I follow religiously. With that in mind, if you don’t have time to let batter rest, chances are your pancakes will still turn out scrumptious.
Whip Egg-Whites For Ultimate Fluff
For this high-protein, buckwheat blueberry pancake feast, we whipped the egg-white at the last minute, and sure enough, were rewarded with serious fluff. By gently folding in the egg-white, we noticed a mousse like effect. A typically dense pancake containing buckwheat regularly falls flat and can have a bit of nutty chew. However, the aeration provided with the egg-white created sheer perfection.
We chose blueberries for the base because they are usually always available and they are the king of antioxidant foods. Not to mention, darn tasty. By making blueberries a mainstay of your diet, you choose to age well and protect your heart health. Pecans add even more protein and a great little crunch. We also added a lemon wedge to the pancake because we enjoy that extra pucker lemon provides along with a dose of Vitamin C. After that, slather a few tablespoons of high-protein, low-fat yogurt, and you have yourself a complete meal.
If you wish, add more berries and/or a squirt of syrup, honey, or date syrup. Honestly, added sugar is not necessary here, and even if you can’t envision a pancake free of syrup, just try one bite without. These high-protein pancakes are the ultimate breakfast game-changer, and we hope you love ’em as much as we do!
Buckwheat Blueberry Pancakes
- 2 tablespoons butter melted
- 1 egg divided
- 1 1/3 cup soy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1 cup buckwheat flour
- 1 teaspoons coconut sugar or other sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup pecans chopped
- 1/3 cup blueberries
- 1 lemon sliced in six wedges
- 1 1/2 cup Greek yogurt high protein
- Add the vinegar into the cup of milk and let it sit for five minutes. In a big bowl, combine wet ingredients (except the egg-white): butter, egg yolk, soy milk with apple cider vinegar, and vanilla. In a small bowl, blend together flour, baking powder, baking soda, Pour the dry ingredients into the wet and mix well, but do not over mix. Gently add the blueberries if you prefer not to add them to each individual pancake. Stir gently to avoid mixing the color too much.
- Rest for twenty minutes, if you have time. If not, you can still proceed with good results.
- Whip the egg-white until it’s in a soft peak stage, and then gently stir it into the mix. If you can see bits of white in random spots, that’s fine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. If you are using nuts, berries, or chocolate chips, add them now and gently press them into the batter.
- When bubbles rise to the surface and the bottoms begin to brown, flip them with a wide spatula. The first side usually takes 2-4 minutes. After the first pancake or two, you may need to reduce the heat to a lower temperature to avoid burning.
- Cook until second sight is light-brown. Serve or hold in the oven on an oven-safe plate for up to 15 minutes at 200 degrees.
- Squeeze a lemon slice on the pancake, top with 2 tablespoons of yogurt and any extra fruit or nuts you might have. If desired, you can add some honey, maple syrup, or date syrup but we think it tastes great without the added sugar.
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Try using buckwheat flour in this tummy happy protein quinoa pancakes recipe. I won’t lie, sometimes I fantasize about these before falling asleep.