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Gluten-free Espresso Infused Hazelnut Pancakes Recipe: Paleo, Primal, and Excellent

What more perfect home cooking than a stack of pancakes? We have upgraded your grain-free basic pancake recipe with coffee and hazelnuts for roasted, nutty perfection on a plate. Serve them with a dash of maple syrup or maple-flavored monk fruit syrup if you want to keep your carbohydrates on the low side. Cover your coffee-infused hazelnut pancakes with some of the toasted chopped hazelnuts for an extra crunch, not to mention a photo worthy of the gram.

Here’s how to do them.

Stack of coffee-infused hazelnut pancakes on a plate

ingredients

  • 1/4 cup of strong coffee
  • 2 TBSP. soft coconut oil
  • 2 TBSP. Milk of your choice
  • 1/2 tsp. Vanilla extract
  • 3/4 cup ground hazelnuts (toasted)
  • 2 TBSP. ground flaxseed
  • 2 TBSP. Tapioca starch
  • 2 TBSP. Coconut flour
  • 1 teaspoon. baking powder
  • 1 / 4-1 / 2 tsp. ground coffee
  • 4 drops of monk fruit extract sweetener
  • 3 large eggs at room temperature
  • Coconut oil for the pan

Ingredients for hazelnut coffee pancakes recipe

Directions

Put hazelnuts (we used roasted hazelnuts) in a high speed mixer and puree to a fine flour. Don’t mix too long or you will get the beginnings of hazelnut butter. Measure off ¾ cup of hazelnut flour and proceed to the next step.

In a bowl, stir together the coffee, coconut oil, milk, and vanilla extract until the coconut oil has melted and the mixture is mixed.

wet ingredients for hazelnut coffee pancake recipe

Add ground hazelnuts, ground flax seeds, tapioca starch, coconut flour, baking powder and ground coffee and stir. Add the monk fruit sweetener to taste (we used about 4 drops, but sweeten to your taste).

Dry ingredients for gluten-free hazelnut pancakes recipe

Stir in eggs and stir until the batter is smooth.

Heat a pan over medium heat on your stove. You can use a small pan or a regular 9-inch pan. Once it’s hot, add a small amount of coconut oil (about 1-2 teaspoons) and toss it in the pan. Quickly scoop the batter into 1, 2, or 3 pancakes on the pan, depending on the size of your pan. Let them cook until the edges of the pancakes are bubbly and set slightly, then gently flip them over. Let them cook on the other side until the pancakes are quite firm. Remove the pancakes from the pan with a spatula.

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

Tips:

  • For a stronger coffee flavor, use more ground coffee or espresso powder.
  • We like to use toasted hazelnuts for this recipe, but regular raw hazelnuts should work too.

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description

Grain-free pancakes with coffee and hazelnuts for a roasted, nutty spin on this classic home cooking.


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ingredients

1/4 cup strong coffee
2 tbsp. soft coconut oil
2 tbsp. Milk of your 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 teaspoon. baking powder
1/41/2 Teaspoon ground coffee
4th Drops of monk fruit extract sweetener
3rd Large eggs at room temperature
Coconut oil for the pan

Put hazelnuts (we used roasted hazelnuts) in a high speed mixer and puree to a fine flour. Don’t mix too long or you will get the beginnings of hazelnut butter. Measure off ¾ cup of hazelnut flour and proceed to the next step.

In a bowl, stir together the coffee, coconut oil, milk, and vanilla extract until the coconut oil has melted and the mixture is mixed.

Add ground hazelnuts, ground flax seeds, tapioca starch, coconut flour, baking powder and ground coffee and stir. Add the monk fruit sweetener to taste (we used about 4 drops, but sweeten to your taste).

Stir in eggs and stir until the batter is smooth.

Heat a pan over medium heat on your stove. You can use a small pan or a regular 9-inch pan. Once it’s hot, add a small amount of coconut oil (about 1-2 teaspoons) and toss it in the pan. Quickly scoop the batter into 1, 2, or 3 pancakes on the pan, depending on the size of your pan. Let them cook until the edges of the pancakes are bubbly and set slightly, then gently flip them over. Let them cook on the other side until the pancakes are quite firm. Remove the pancakes from the pan with a spatula.

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

Remarks

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

We like to use toasted hazelnuts for this recipe, but regular raw hazelnuts should work too.

  • Category: breakfast
  • Method: Stovetop
  • Kitchen: American

nutrition

  • Serving size: 2 pancakes
  • Calories: 285.3
  • Sugar: 11.2 g
  • Sodium: 187.9 mg
  • Fat: 21.6 g
  • Saturated fatty acids: 7.4 g
  • Unsaturated fat: 13 g
  • Trans fats: 0.1 g
  • Carbohydrates: 15.2 g
  • Fiber: 1.8 g
  • Protein: 21.3 g
  • Cholesterol: 55.6 mg
  • Net carbohydrates: 13.34 g

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

About the author

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

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