Protein Pancakes with Almond Flour

Sugar-free and sweetener-free recipe, to be made traditionally and also with Bimby.
They have become a cult in protein diets, and we find various recipes, but every food has its origins. Have you ever wondered if Pancakes are truly American or of Anglo-Saxon origin?
You won’t believe it, but the recipe originates from Greece, where they were called teganites, referring to the type of pan they were made in, although without yeast.
During their journey through Europe, they were enriched with yeast, and with the discovery of America, they were spread, eventually becoming the recipe for the delicious pancakes filled with maple syrup, jam, honey, or nuts.
But now, let’s move on to our recipe for Protein Pancakes with Almond Flour

Thought for you:

Cost: Very economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

258.59 Kcal

calories per serving

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Energy 258.59 (Kcal)
Carbohydrates 3.13 (g) of which sugars 1.66 (g)
Proteins 8.71 (g)
Fat 22.54 (g) of which saturated 1.05 (g)of which unsaturated 0.92 (g)
Fibers 4.45 (g)
Sodium 28.59 (mg)

Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1 egg
3/8 cup milk (or almond milk)
1 cup almond flour
1 teaspoon baking powder
to taste sliced almonds (for decoration)

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Tools

What we need to make

1 Bowl
1 Electric whisk or Bimby
1 Ladle
1 Pan

Steps

Traditional recipe with whisks to make

Sift together the almond flour and the baking powder.
In a bowl, pour the egg and milk and mix with the electric whisk.
Add the almond flour with the baking powder and continue to mix until you get a smooth and homogeneous mixture.
Heat a non-stick pan and spray some releasing agent.
When the pan is hot, pour a ladle of batter inside. Let it cook on the first side, and as soon as bubbles appear on the surface, flip the pancake and finish cooking on the second side.
Place the pancake on a plate and cover with a cotton towel to keep it warm. Repeat the process until the batter is finished.
Now you can fill them as you wish: with sugar-free fruit compotes or a ricotta and sweetener cream or even with protein creams.
Sprinkle over some sliced almonds, and our Protein Pancakes with Almond Flour are ready. Enjoy your breakfast.
Sift together the almond flour and the baking powder.
Insert the butterfly in the bowl and pour in the egg and milk, and mix for 3 min at speed 3
through the hole, add the almond flour with the baking powder and continue to mix for 3 min at speed 3 or until you get a smooth and homogeneous mixture.
Heat a non-stick pan and spray some releasing agent.
When the pan is hot, pour a ladle of batter inside. Let it cook on the first side, and as soon as bubbles appear on the surface, flip the pancake and finish cooking on the second side.
Place the pancake on a plate and cover with a cotton towel to keep it warm. Repeat the process until the batter is finished.
Now you can fill them as you wish: with sugar-free fruit compotes or a ricotta and sweetener cream or even with protein creams.
Sprinkle over some sliced almonds.