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5 from 1 vote

Perfect Buckwheat Protein Pancakes

A perfect breakfast for a busy morning, this protein-packed buckwheat pancake cooks up fluffy and tender. (gluten-free, sugar-free)
Prep Time1 min
Cook Time10 mins
Total Time11 mins
Course: Breakfast
Cuisine: American
Servings: 1 person
Calories: 286kcal


  • 3 egg whites
  • 1/2 medium banana sliced
  • 3 tablespoons buckwheat flour ground from whole groats
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon coconut oil (or cooking spray)
  • cinnamon


  • Add the egg whites and ¼ of a banana to a blender, and puree for 30 seconds to a minute, until egg whites are foamy.
  • To the blender, add the remaining ¼ banana, the buckwheat flour, sea salt, and baking powder. Pulse for half a second. The dry ingredients should be incorporated, but not over-mixed.
  • Add 1 teaspoon coconut oil to a small frying pan (I use an 8-inch), or coat the pan with cooking spray. Pour the pancake batter into the pan, and sprinkle the top with cinnamon. Cover, and cook over low heat for 5-7 minutes, until bubbles begin to form around the edge of the pancake. Flip the pancake over before it overcooks. I find that if it comes up solid, its overcooked. When the pancake is flipped, it should fold easily and be slightly difficult to flip. Continue to cook for another minute, then transfer to a plate.
  • Top with nut butter, fruit, or yogurt.


The banana in this recipe makes them slightly sweet. Instead of adding the second ¼ of the banana with the dry ingredients, try different berries. I have made them with blueberries, and just bought strawberries to try in mine this week.


Calories: 286kcal | Carbohydrates: 46g | Protein: 16g | Fat: 6g | Saturated Fat: 4g | Sodium: 737mg | Potassium: 719mg | Fiber: 6g | Sugar: 9g | Vitamin C: 5mg | Calcium: 62mg | Iron: 2mg