Gluten-Free Buckwheat, Teff, & Almond Flour Protein Pancakes


Nothing quite says says "we've made it to the weekend" better than a stack of pancakes! They just hit the spot on a Saturday or Sunday morning, and even more so when they're protein-packed, and have the cleanest ingredients! Eat good, feel good. 

Ingredients: 1/2 cup buckwheat flour 1/4 cup teff flour 1/4 cup almond flour 1.5 tsp baking soda 2 scoops collagen peptides (I use Vital Proteins Collagen Peptides) 1/2 tsp sea salt 2 eggs 1 TBSP melted coconut oil* 1 cup unsweetened almond milk 1 TBSP maple syrup (or honey) 1/2 tsp vanilla extract Optional: Bananas sliced thin to add in to make them banana pancakes *Plus some extra coconut oil or ghee for cooking the pancakes

Instructions: Combine all dry ingredients in a large mixing bowl. Create a well in the center of the dry ingredient mixture, and add the wet ingredients. Mix all ingredients together well until the batter is fully combined and smooth.

In a skillet or pan, melt some coconut oil or ghee on medium-high heat. Add about 1/8+ cup of batter to the pan per pancake. If making them banana pancakes, add bananas to the tops of the pancakes while the batter is still wet in the pan. Flip after about 1.5 minutes, and then let cook on the other side for about 1 minute. Remove pancakes from the pan and serve with your favorite pancake toppings.

Makes approximately 12-14 small (3-inch-in-diameter) pancakes.