HAZELNUT & ALMOND PANCAKES

Makes: 8 pancakes
Nutrition: per pancake (w/ 1 tsp of honey): 156 Kcal; Fat: 10,48 gr; carbohydrates: 14 gr; sugar: 9,07 gr; fiber: 2,77 gr; Protein: 5,24; salt: 0,25 gr

Prep time & cooking time: 30 mins

INGREDIENTS |

  • 4 eggs
  • ½ cup or 60 gr of almond ground
  • ½ cup of hazelnut flour (rich in protein, less fat, Diese® – product discontinued in PT) OR ¼ cup coconut flour & ¼ cup of corn flour or other GF flour.
  • ½ teaspoon of baking powder
  • Pinch of cinnamon and sea salt
  • ¼ cup unsweetened hazelnut vegetable drink (ALPRO)
  • 1 tsp vanilla bean extract
  • Olive oil or butter to sprinkle the pan for each pancake
  • Honey to drizzle over the pancakes
  • Fruit to decorate: banana or kiwi, grapes, berries, etc., and chopped hazelnuts

PREPARATION |

1 In a large bowl, combine the almond ground, hazelnut flour (or the coconut and GF flour mixture), cinnamon, baking powder and sea salt.

2 In other bowl add eggs, hazelnut milk and vanilla extract and whisk until smooth.

3 Add both mixtures (the batter is meant to get thin, but not totally liquid).

4 Heat a skillet on medium-low heat, drop the batter, one tablespoon at a time. Cook until the edges are dry. Flip over, cover, and cook until you get a caramel colour. Repeat until batter is all used.

TIP | Eat them at breakfast topped with fruit, honey and natural yogurt.
Delicious and steady energy for all morning.

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