Full-fat plain or Greek yoghurt or coconut yoghurt
In a large bowl, combine buckwheat flour, wholemeal flour, oats, baking powder, sea salt and cinnamon. Add in remaining ingredients and stir until a batter forms. Set aside.
Heat a large skillet pan over a medium-high heat. Add in a dollop of coconut oil, then add 1 cup of batter per pancake. Repeat for remaining mixture.
Top your pancakes with berries, full-fat plain or Greek yoghurt and peanut butter to serve.
For a dairy-free pancake option: Use coconut yoghurt in place of full-fat plain or Greek yoghurt. Replace milk with a nut-based milk.Note: Buckwheat flour is very absorbent and makes the mixture thick, add extra milk if required.
Keyword High Protein, Quick
Healthy Peanut Butter Pancakes by 28 By Sam Wood. https://28bysamwood.com/recipes/healthy-peanut-butter-protein-pancake-recipe/