Gluten-free Coffee Infused Hazelnut Pancakes Recipe: Paleo, Primal, and Perfect

Exists a home cooking more best than a stack of pancakes? We leveled up your fundamental grain-free pancake dish with coffee and hazelnuts for roasty, nutty excellence on a plate. Serve them with a touch of maple syrup or maple-flavored monk fruit syrup if you wish to keep your carbohydrates on the low side. Leading your coffee instilled hazelnut pancakes with a few of the warm sliced hazelnuts for an included crunch, not to discuss an image deserving of the ‘gram.

Here’s how to make them.

stack of coffee infused hazelnut pancakes on a plate

Components

  • 1/4 cup strong coffee
  • 2 tablespoon. soft coconut oil
  • 2 tablespoon. milk of option
  • 1/2 tsp. vanilla extract
  • 3/4 cup ground hazelnuts (roasted)
  • 2 tablespoon. ground flaxseed
  • 2 tablespoon. tapioca starch
  • 2 tablespoon. coconut flour
  • 1 tsp. baking powder
  • 1/4-1/2 tsp. ground coffee
  • 4 drops monk fruit extract sweetener
  • 3 space temperature level big eggs
  • coconut oil for the pan

ingredients for hazelnut coffee pancakes recipe

 

Instructions

Location hazelnuts (we utilized roasted hazelnuts) in a high speed mixer and mix up until a great flour types. Don’t mix too long or you’ll get the starts of hazelnut butter. Step out ¾ cup of the hazelnut flour and relocate to the next action.

In a bowl, blend together the coffee, coconut oil, milk and vanilla extract up until the coconut oil is melted and the mix is integrated.

wet ingredients for hazelnut coffee pancakes recipe

Include the ground hazelnuts, ground flaxseed, tapioca starch, coconut flour, baking powder and ground coffee and blend together. Include the monkfruit sweetener to taste (we utilized about 4 drops, however sweeten to fit your tastes).

dry ingredients for gluten-free hazelnut pancakes recipe

Whisk in the eggs and blend up until the batter is smooth.

Heat a pan over medium heat on your stovetop. You can utilize a little frying pan or routine 9” one. As soon as hot, include a percentage of coconut oil (about 1-2 teaspoons approximately) and swirl it around the pan. Rapidly scoop the batter out into 1, 2 or 3 pancakes on the pan, depending upon the size of your pan. Permit them to prepare up until the edges of the pancakes are bubbling and somewhat set, then thoroughly turn them. Permit them to prepare on the other side up until the pancakes are relatively firm. Get rid of the pancakes from the pan with a spatula.

Include a little bit more coconut oil to the pan and repeat up until you’ve consumed all of the pancake batter. Take pleasure in as is or leading with a bit of syrup and sliced hazelnuts.

 

 

 

Tips:

  • For a more powerful coffee taste, utilize more ground coffee, or espresso powder.
  • We like utilizing roasted hazelnuts for this dish, however routine raw hazelnuts ought to work also.

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Print

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Description

Grain-free pancakes infused with coffee and hazelnuts for a roasty, nutty spin on this classic comfort food.



Scale

Ingredients

1/4 cup strong coffee
2 tbsp. soft coconut oil
2 tbsp. Milk of choice
1/2 tsp. Vanilla extract
3/4 cup ground hazelnuts (roasted)
2 tbsp. ground flaxseed
2 tbsp. tapioca starch
2 tbsp. coconut flour
1 tsp. baking powder
1/41/2 tsp. ground coffee
4 drops monk fruit extract sweetener
3 room temperature large eggs
Coconut oil for the pan


Place hazelnuts (we used roasted hazelnuts) in a high speed blender and blend until a fine flour forms. Don’t blend too long or you’ll get the beginnings of hazelnut butter. Measure out ¾ cup of the hazelnut flour and move to the next step.

In a bowl, whisk together the coffee, coconut oil, milk and vanilla extract until the coconut oil is melted and the mixture is combined.

Add the ground hazelnuts, ground flaxseed, tapioca starch, coconut flour, baking powder and ground coffee and whisk together. Add the monkfruit sweetener to taste (we used about 4 drops, but sweeten to fit your tastes).

Whisk in the eggs and mix until the batter is smooth.

Heat a pan over medium heat on your stovetop. You can use a small skillet or regular 9” one. Once hot, add a small amount of coconut oil (about 1-2 teaspoons or so) and swirl it around the pan. Quickly scoop the batter out into 1, 2 or 3 pancakes on the pan, depending on the size of your pan. Allow them to cook until the edges of the pancakes are bubbling and slightly set, then carefully flip them. Allow them to cook on the other side until the pancakes are fairly firm. Remove the pancakes from the pan with a spatula.

Add a little more coconut oil to the pan and repeat until you’ve used up all of the pancake batter. Enjoy as is or top with a little bit of syrup and chopped hazelnuts.

Notes

For a stronger coffee flavor, use more ground coffee, or espresso powder.

We like utilizing roasted hazelnuts for this dish, however routine raw hazelnuts ought to work as well.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 285.3
  • Sugar: 11.2 g
  • Sodium: 187.9 mg
  • Fat: 21.6 g
  • Saturated Fat: 7.4 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 15.2 g
  • Fiber: 1.8 g
  • Protein: 21.3 g
  • Cholesterol: 55.6 mg
  • Net Carbs: 13.34 g

Keywords: gluten free pancakes, gluten free hazelnut pancakes, hazelnut pancakes, paleo pancakes

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About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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Jobber Wiki author Frank Long contributed to this report.