Dark, chocolatey vegan pancakes where hazelnut protein powder does most of the work. Mix in one bowl and serve with hazelnuts and a spoonful of cacao hazelnut spread.
Ingredients
- 1 cup Organic Hazelnut Protein Powder
- 1 ripe banana, mashed
- 1 cup almond milk or other plant milk
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp cacao powder
- ½ cup oats, buckwheat flour or sorghum flour
To serve: sliced banana, chopped hazelnuts, dairy-free chocolate chips, maple syrup and Organic Crunchy Cacao & Hazelnut Spread
Method
- Mix everything in a bowl until smooth. If the batter is too thick, add a little more milk.
- Heat a lightly oiled non-stick pan over a medium heat.
- Pour in about ¼ cup of batter per pancake and spread it into a round.
- Cook for 2 to 3 minutes, until bubbles form, then flip and cook for 1 to 2 minutes more.
- Serve warm with hazelnuts and a spoonful of cacao hazelnut spread.
About the hazelnut protein and cacao hazelnut spread
The hazelnut protein is made from organic hazelnuts, cold-pressed to remove some of the oil and stone-ground at low temperatures. It tastes rich and toasty, with 39g of protein and 23g of fibre per 100g.
The spread is organic cacao, hazelnuts and cashews, with 54% hazelnuts and cashews. It is stone-ground, smooth, with crunchy pieces of hazelnut, and is dairy-free and free from refined sugar.
Both contain tree nuts.
