protein-rich buckwheat pancakes with berries & glenisk yogurt
ingredients
15
count
nutrition
390
calories
total protein (g)
21
per serving
serves
2
servings
method
ingredients
ingredients for pancakes
- 90g buckwheat flour (¾ cup)
- 4g baking powder (1 tsp)
- 1g baking soda (¼ tsp)
- 1g salt (¼ tsp)
- 5g vanilla extract (1 tsp)
- 180g Glenisk Irish Strained High Protein (Lactose Free) Natural Yogurt (¾ cup)
- 120ml milk (½ cup)
- 100g eggs (2 large)
- 28g coconut oil or melted butter (2 tbsp)
- 0.5g ground cinnamon (¼ tsp, optional)
- 15g maple syrup or honey (1 tbsp, optional)
toppings (as desired):
- Glenisk Irish Strained High Protein (Lactose Free) Natural Yogurt
- Fresh berries
- Sliced banana
- Granola
- Honey or maple syrup
recipe steps
- Combine the yogurt, chia seeds, cacao nibs, blueberries, In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and cinnamon (if using).
- Add the Glenisk yogurt, milk, eggs, melted coconut oil or butter, vanilla, and maple syrup (if using). Stir gently until just combined—don’t overmix.
- Heat a non-stick pan over medium heat and lightly grease. Pour the batter into the pan in small rounds. Cook until bubbles form and the edges set, about 2–3 minutes. Flip and cook for another 2 minutes or until golden brown.
- Serve warm, stacked with a generous spoonful of Glenisk yogurt, fresh berries, banana slices, and a drizzle of honey or maple syrup.
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