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If I'm being honest, I'm so bad at making pancakes. I have such a difficult time with the timing of when to flip, plus it probably doesn't help that I almost always over-heat the pan. . . that being said, these ones did not disappoint. So maybe I just need to keep practicing. The secret to fluffy, wholesome pancakes is using the right ingredients, as I'm learning!

Buckwheat Pancakes

1 tsp baking powder
2 Tbsp vanilla protein powder, or unflavored collagen powder
2/3 cup unsweetened almond milk
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice

How To:

Step 1 - Combine all of your ingredients with enough milk to make a thick batter. Don't over mix.
Step 2 - Heat a non-stick pan and spoon on batter to form each pancake.
Step 3 - Once firm, and edges start to bubble with air pockets, flip, and cook on other side until lightly brown.
Step 4 - Chop up your favorite fresh fruits for topping. I chose figs and blackberries for mine - Drizzle with maple or honey.

Enjoy! Tag me on IG @gigiikent if you end up making this recipe - I love to see what others create.

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