Buckwheat and pea protein pancakes with strawberries and maple syrup

Ingredients

For 1 serving

• Buckwheat flour40 g
• Pea protein powder20 g
• Pea milk120 ml
• Baking powder1 teaspoon
• Coconut oil1 teaspoon
• Strawberries100 g
• Maple syrup1 teaspoon

Method

1. In a bowl mix the buckwheat flour, pea protein and baking powder, then pour in the pea milk and whisk until the batter is smooth and thick.
2. Wash the strawberries, hull them and cut them into wedges.
3. Heat a non-stick pan over medium heat and grease it with a thin film of coconut oil using a piece of kitchen paper.
4. Spoon in the batter to make 4 rounds and cook for 2 minutes, until bubbles appear on the surface; flip and cook for 1 more minute, until golden.
5. Stack the pancakes on a plate, top with the strawberries and finish with a drizzle of maple syrup.