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. 

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

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

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

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.

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

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!