These Vanilla Hazelnut & Fig Pancakes are the perfect protein-packed breakfast for your Sunday morning. Not to mention they'll make the house smell divine!
They’re made using hazelnut flour, which is a great low-carb, gluten-free flour option. Not to mention hazelnuts are super nutritious, high in folate, manganese, protein, dietary fibre, and heart-healthy Omega-3 fatty acids.
Our Raw Protein Isolate Vanilla gives these pancakes a hit of protein to help you feel fuller for longer. This smooth and creamy plant protein provides a complete amino acid profile plus Zinc, Phosphorous and up to 99% of your recommended daily intake of Iron! It’s made with certified organic sprouted and fermented plant protein that’s non-bloating and easy on digestion.
Once you’ve cooked your stack of pancakes, top them with coconut yoghurt, fresh figs, and a drizzle of maple syrup. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Vanilla Hazelnut & Fig Pancakes
1 cup hazelnut flour
2 tbsp Raw Protein Isolate Vanilla
2 organic eggs (or vegan egg replacement)
1/2 cup oat milk
1 tsp vanilla essence
2 figs, sliced
1 tbsp maple syrup (plus extra to serve)
1 tsp coconut oil, to cook
Coconut yoghurt, to serve
Combine hazelnut flour and vanilla protein in a bowl.
In another bowl, whisk eggs, and then add oat milk, maple syrup and vanilla, mix well.
Make a well in the dry ingredients and gradually add wet ingredients, stir to combine.
Heat coconut oil in non-stick pan. Add a small amount of pancake batter and press a small fig slice into the batter, as they cook.
Flip when bubbles appear, after two minutes or so and cook for a further minute.
Serve with coconut yogurt, fresh figs, and extra maple syrup.