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!
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