Chocolate Buckwheat Pancakes
You have been starting to increase the intensity of your workouts, and you need some next level nutrition to aid in your recovery so you are ready for your next trip. These pancakes contain a trio of protein packed sources to help repair and rebuild those poor overworked muscles. Add a side of fruit for a balance of antioxidants and you have yourself the ultimate in recovery care! An added bonus is that they are soy free and gluten free.
1 cup Buckwheat Flour
1/2 cup Quinoa Flour
1 scoop of Chocolate Protein
1 teaspoon Baking Soda
1 Banana (mashed)
2 cups Almond Milk (water works also)
In a medium sized mixing bowl, whisk together the buckwheat flour, quinoa flour, and protein powder with baking soda. Then place the mashed banana into the flour mix. Add the vanilla into the almond milk and then pour into the flour. Mix together with a whisk until ingredients are well incorporated.
For cooking pancakes, a non-stick skillet works best and you can actually get away without using any coconut oil to grease the pan.
Ensure the pan is pre-heated thoroughly before starting, giving about 3-5 minutes to fully and evenly heat up on medium heat. Pour the mix into the pan and when bubbles start to form on the top (within a couple minutes) and the edges are firm, they are ready to turn over. Cook the other side for an additional 2-3 minutes and they are done!
You can use small amounts of agave syrup for the sweetness! Enjoy!