Hazelnut Banana Pancakes
  • Email Email
  • Print Print

Hazelnut Banana Pancakes

Submitted by: Regina Galbick

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 4

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!


    1 c. hazelnut meal, organic

    1/4 c. coconut flour

    3 egg

    2 med. banana

    1/3 c. almond milk

    1 tbsp. coconut sugar

    1 tsp. ground flax seeds

    2 tsp. vanilla extract

    1 tsp. baking soda

    1 tsp. cinnamon


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!