As evidenced by more and more scientific research, breakfast is the most important meal of the day and should provide carbohydrates, and therefore energy for the body and brain, but also proteins. The proteins taken at breakfast, in fact, are more effective at nourishing and supporting the muscles, protecting the muscle mass. So today we see a delicious recipe, the protein pancakes. Vegetable proteins are provided by chickpea flour, which contains the best quality proteins among all legumes, but also by cashews and hazelnuts. To complete the dish we offer a raspberry jam, made in a few minutes with the help of chia seeds, which thicken the mixture and provide omega 3 fatty acids, proteins and fibers that combine with the antioxidants of berries. In short, breakfast is served, and what a breakfast, a real beauty!
60 grams of semi-whole wheat flour
60 grams of chickpea flour
1 teaspoon of baking powder
30 grams of hazelnuts and cashews
1/2 teaspoon of vanilla powder
1/2 teaspoon of cinnamon
3 tablespoons of brown sugar
180 ml of almond milk
Dark chocolate chips
40 grams of frozen raspberries
1 tablespoon of chia seeds
Finely chop the hazelnuts and cashews to obtain a flour. In a bowl combine the soft wheat flour with the baking powder, add the chickpea flour, the hazelnut and cashew flour, the vanilla, the cinnamon and the sugar, mix. Slowly pour in the almond milk, mixing well so that no lumps form. Add the chocolate chips. Heat a large pan greased with oil. Pour a ladle of batter and cook for 2-3 minutes, until you can see bubbles on the surface. Flip the pancake and continue to cook for a minute or until it is cooked on the other side as well. The pancake is ready, continue in this way until the batter is used up. In a saucepan pour the frozen raspberries, heat.
Then add the chia seeds and mix, remove from the heat and let it rest for five minutes. Add a little maple syrup and mix again. Serve the pancakes with this jam.