Hazelnut Pancakes

As a little girl, Sunday morning was a special time to cook waffles or pancakes with my dad before my older sister and mom would wake up and come into the kitchen for breakfast. I was the designated pancake flipper. As an adult, I didn’t often indulge in making pancakes for myself and since choosing to be grain-free with Brent, we have only attempted “paleo” pancakes a few times.

I don’t remember why we bought hazelnut flour; but lately it’s been calling to me. Sweet breads and baked goods have floated through my imagination. I settled on hazelnut pancakes because making pancakes takes me back to a simpler time, a time when it seemed like my sole purpose in life was to explore the world and smile. I hope these little hazelnut pancakes give you something to smile about, too. 

Hazelnut Pancakes Recipe

Ingredients
1 Tbsp coconut oil, melted
1 tsp maple syrup
2 eggs
1 C hazelnut flour
pinch of salt
1/8 tsp baking soda
2 Tbsp coconut oil for pan

Method

Hazelnut Pancakes Recipe

Mix together melted coconut oil, eggs, and maple syrup using a whisk.

Hazelnut Pancakes Recipe

Slowly mix in salt, baking soda, and hazelnut flour to liquids, until a batter is formed.

Hazelnut Pancakes Recipe

Heat remaining coconut oil in your skillet on medium-low heat, and add in as many pancakes at a time that will fit. We made ours around silver dollar size.

Hazelnut Pancakes Recipe

Flip after 2 to 3 minutes. Cook for an additional 2 to 3 minutes and serve.

Hazelnut Pancakes Recipe

Serve alongside your favorite breakfast items. We had ours with sugar-free Canadian bacon and some fresh eggs from a local farm. These would even work to make mini breakfast sandwiches—the possibilities are endless!

  • Servings: 2-4
  • Time: 10-15 mins
  • Difficulty: easy
  • Print
Ingredients
1 Tbsp coconut oil, melted
1 tsp maple syrup
2 eggs
1 C hazelnut flour
pinch of salt
1/8 tsp baking soda
2 Tbsp coconut oil for pan

Method
1. Mix together melted coconut oil, eggs, and maple syrup using a whisk.

2. Slowly mix in salt, baking soda, and hazelnut flour to liquids, until a batter is formed.

3. Heat remaining coconut oil in your skillet on medium-low heat, and add in as many pancakes at a time that will fit. We made ours around silver dollar size.

4. Flip after 2 to 3 minutes. Cook for an additional 2 to 3 minutes and serve.

5 Comments

  1. I am totally going to have to try this! Hazelnuts are dirt cheap here in Germany. I love your pyrex bowl 🙂 I am kind of fanatical about collecting vintage pyrex. Happy to see good things coming out of my native Virginia! I miss it there!

    Like

  2. denise says:

    One thing I’ve enjoyed about Paleo pancakes is that with a little tweaking they easily can become cookies. I will be trying these both ways … of course, the cookies will have chocolate chips added. 🙂

    Like

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  5. Lee Diamond says:

    OMG. The hazelnut pancakes are so easy. So few ingredients. AND taste delicious. I added blueberries and what a treat for me. I’m on a super restrictive diet to reduce inflammation in my gut from ulcerative colitis. This recipe made breakfast interesting again. THANK YOU.

    Like

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