Hazelnut Pancakes (Paleo & Low Carb)

Isabel Cuen
Mar 3, 2019
1 min read

These paleo, low carb hazelnut pancakes have a nutty flavor, a fluffy texture, and a lovely hazelnut crunch. The perfect easy & healthy breakfast!

INGREDIENTS:

-1 cup Blanched almond flour

-1/2 cup Hazelnuts

-2 tbsp Erythritol (or other granular sweetener of choice)

-1/2 tsp Gluten-free baking powder

-1/8 tsp Sea salt

-3 large Egg

-1/4 cup Unsweetened almond milk

-1 tsp Hazelnut extract

INSTRUCTIONS:

1. In a large bowl, combine the almond flour, erythritol, baking powder, and sea salt.

2. Add eggs, almond milk, and hazelnut extract. Whisk the batter until smooth.

3. Pulse the hazelnuts in a food processor to make coarse pieces (some of them might become fine powder, which is fine, but don't over-process). Stir into the batter. Add more almond milk one tablespoon at a time if needed to make the batter thin, but not liquid.

4. Heat a skillet on medium-low heat. Drop the batter, one heaping tablespoon at a time, onto a hot pan. Cook, covered, until the edges are dry and bubbles start to form (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.