Protein Pancakes

Recipe protein pancakes


1/2 cup grounded almonds (50g)
1/2 cup buckwheat flour (60g)
2 tbsp chia seeds
4 tbsp vegan protein powder (I used @joy.foods almond protein powder which contains 50g protein per 100g)
2 tbsp Cacao (20g)
3/4 cup Plantbased milk (180ml=90g), maybe a bit more to get a pourable dough.

For the topping:

1/2 cup raspberry purée (I used frozen raspberries as they aren’t in season at the moment)
1 cup soy yoghurt (250g)
3 tbsp poppy seeds
Vanilla extract


Mix all ingredients in a blender and blend until smooth. The dough has to be pourable, you might have to add more milk or more flour for the right consistency. Bake them in a pan or in the oven.

Blend raspberries to a purée.

Mix yoghurt, poppy seeds and vanilla extract and pour both on top of your pancakes.


Nutritional values:

100g contain:

9,5g protein, 4,2g fiber, 10,8g carbs, 6,8g fat, 0g cholesterin, high in magnesium, iron, B1, B2, B6, zinc and calcium