Protein Pancakes with Almond Flour

Recipe without sugar and sweetener, to be made traditionally and also with the Thermomix.
Now a cult of protein diets, we find various recipes, but every food has its origins, but have you ever wondered if Pancakes are truly American or of Anglo-Saxon origin?
You wouldn’t believe it, but the recipe originated in Greece and they called them teganites, referring to the type of pan in which they were prepared, although without yeast.
During their passage in Europe, yeast was added, and with the discovery of America, it spread, eventually becoming the recipe for delicious pancakes topped with maple syrup, jam, honey, or dried fruit.
But now let’s get 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

Info Close

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

Let’s go shopping

1 egg
100 ml milk (or almond milk)
120 g almond flour
1 teaspoon baking powder
to taste sliced almonds (for decoration)

A look at health

Tools for Protein Pancakes with Almond Flour

What we need to make

1 Bowl
1 Electric whisk or the Thermomix
1 Ladle
1 Pan

Steps for Protein Pancakes with Almond Flour

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 with a non-stick spray.
When the pan is very hot, pour in a ladle of the mixture. 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 flat plate and cover with a cotton cloth 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 with a ricotta and sweetener cream or even with protein creams.
Sprinkle sliced almonds here and there, 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 beaker and pour in the egg and milk, and mix 3 min. at speed 3
through the opening, add the almond flour with the baking powder and continue to mix, 3 min. speed 3 or until you get a smooth and homogeneous mixture.
Heat a non-stick pan and spray with a non-stick spray.
When the pan is very hot, pour in a ladle of the mixture. 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 flat plate and cover with a cotton cloth 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 with a ricotta and sweetener cream or even with protein creams.
Sprinkle sliced almonds here and there.