Submitted by: Regina Galbick
Prep Time: 10 Minutes
Cook Time: 20 Minutes
I love hazelnuts. I ordered some hazelnut pancakes last weekend at a cafe, very excited to indulge. When the pancakes came, however, they were loaded with processed wheat flour and sugar, with a few hazelnut pieces cooked in. I was not impressed. I wanted something more hearty and real. Unlike those cafe pancakes, this recipe uses hazelnuts as the base ingredient, giving these nutrient-rich pancakes a delicious nutty, earthy flavor. These tasty hazelnut pancakes, sweetened with banana, are much more filling and a great high protein way to start the day!
Mix all ingredients with a hand or electric mixer until well blended.
Lightly grease a skillet or pan with coconut oil and set to medium heat. Drop ¼ cup scoops onto greased pan or skillet. Use a spoon to spread out the batter to be more thin and wide. Cook for 3 minutes or until edges are brown. Flip and cook for 3 more minutes on the other side.
Makes approximately 8-10 pancakes. Enjoy!