Protein Buckwheat Pancakes with Cherry and Almond Sauce

serves 2-3

15 minutes prep time

By Vega®, categorized in Brunch

Protein Buckwheat Pancakes with Cherry and Almond Sauce

You won’t need to visit your local for brunch, when you can impress friends at home with these bad boys! Get pancake stacking, protein style. With a chocolate kick, this moreish plate will get your day off to a delicious start.


140 g buckwheat flour

1 scoop (37g) Chocolate Vega® Clean* Protein 

2 tsp cocoa powder

Pinch salt

2 Tbsp ground flaxseed

1½ tsp baking powder

470 mL plant-based drink, such as almond or oat

1 Tbsp coconut oil

1 tin of cherries

1 tsp almond essence

60 mL maple syrup

60 mL water

Plant-based alternative to yoghurt such as almond, to serve


  1. Add the buckwheat flour, Chocolate Vega® Clean* Protein, cocoa powder, ground flaxseed, pinch of salt and baking powder to a medium sized mixing bowl and whisk together to combine. Whisk in the plant-based drink to form a smooth batter.
  2. Drain the cherries and place in a small saucepan with the maple syrup and water, cook out over a medium heat until reduced down and sticky. Stir through the almond essence.
  3. Heat a little coconut oil in a small non-stick frying pan and add a ladle of the batter, cook until small bubbles appear on the surface of the pancake, before flipping and cooking the reverse. Continue until all the batter has been used.
  4. Serve the pancakes with the cherry sauce and a spoonful of plant-based alternative to yoghurt.


*At Vega®, clean means: non-GMO, gluten-free, non-dairy ingredients and suitable for vegetarians and vegans