Hazelnut pancakes made with hazelnut flour and bananas are the best paleo pancakes you’ll ever have!
Hazelnut Pancakes are so good! Pancakes are my comfort food. I tried those paleo banana egg pancakes that are all over the internet, but they were a disgusting banana omelet mess. Serious gross, folks. These, however, are delicious! Try them with a hot cup of butter coffee and some crispy oven bacon!
Hazelnut pancake ingredients
- Bananas – Make sure they’re super extra ripe! Like the ones you’d use in our classic banana bread.
- Eggs – I always use large eggs in cooking. Medium sized will work too if that’s all you have on hand.
- Cinnamon – Not strictly necessary, but I love the combination of hazelnut and cinnamon.
- Vanilla extract – Please only use real vanilla extract and not imitation vanilla.
- Coconut oil – Make sure it’s melted so it will incorporate fully into the pancake batter.
- Baking powder – This is also not strictly necessary, but it acts as a leavening agent and makes the pancakes a bit lighter than they otherwise would be.
- Hazelnut flour – You’ll want a finely ground hazelnut flour. I am partial to Bob’s Redmill’s flour.
- Salt – A little salt goes a long way to enhance all the flavors of a recipe!
How do you make gluten-free hazelnut pancakes? (Step-by-step)
⭐ First, put bananas, eggs, cinnamon, vanilla, salt, and coconut oil into a bowl and emulsify with a stick blender until it’s liquified (alternately you could throw it all in an upright blender).
⭐ Next, add flour and baking powder, blend until fully incorporated.
⭐ Then, cook on a low/medium heat non-stick skillet or griddle.
⭐ Finally, top with butter and drizzle with real maple syrup.
So last night I set out to create something yummy. I adore foods flavored with banana (although strangely, I’m not a huge fan of plain bananas) – and a good ripe banana gives a wonderful natural sweetness.
So I used this as my base and went from there. These Hazelnut Pancakes are moist and dense and nutty and wonderful. They’re not trying to mimic a fluffy IHOP flapjack, they stand alone and are delicious in their own right.
More awesome breakfasts to try!
- Homemade French toast
- Easy French toast sticks
- Coffee cake with sour cream
- Waffle batter recipe
- Make ahead breakfast sandwiches
- Fluffy blueberry pancakes
- See all our breakfast recipes!
Homemade pancake toppings
- Whipped butter – Fluffy whipped butter not only tastes great, but it stretches your butter budget! Add delicious flavorings like cinnamon, honey, maple syrup, or nutmeg!
- Ghee or clarified butter – Try this for the most intense butter flavor you’ll find!
- Cinnamon apple butter – Make it in the slow cooker, on the stove top, or in the instant pot. I don’t care how, but definitely make it! Yum!
- Pumpkin spice syrup – Winter, spring, summer, or fall; these are all times during which it is appropriate to serve pumpkin spice. Our simple syrup tastes great on everything from waffles to coffee.
Tools we love
- Oil mister – This is the perfect gift for folks who want to make sure they know exactly what they’re spraying on their pans. We like to put olive oil in ours, but you could use anything from vegetable oil, grapeseed oil, avocado oil, or whatever you like! Just pump the top a few times and it sprays a fine mist of the oil you chose.
- Tilt n Drain Griddle – This awesome griddle has a heavy cast aluminum base with premium nonstick surface assures stick-free cooking and easy cleaning! We use it for everything from pancakes, to eggs, to chicken breast, and seared steak!
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How to Make Hazelnut Pancakes
- 2 ripe bananas
- 2 eggs
- 1/4 teaspoon cinnamon
- 1/2 teaspoon real vanilla extract
- 3 tablespoons coconut oil melted
- 1/4 teaspoon baking powder optional
- 2/3 cup hazelnut flour
- pinch of salt
- Put bananas, eggs, cinnamon, vanilla, salt, and coconut oil into a bowl and emulsify with a stick blender until it's liquified (alternately you could throw it all in an upright blender).
- Add flour and baking powder, blend until fully incorporated.
- Cook on a low/medium heat non-stick skillet or griddle.
- Top with butter and drizzle with real maple syrup.
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thanks, glad you're enjoying it!
I kept moving the stuffed sweet pepper picture back and forth ..yum
Sissy meif says
Made this for the wife and kids on valentines, was great! (Added choc. chips) Thanks for the fast and easy and delicious recipe! Baba
so glad you enjoyed it! thanks for commenting 🙂
I am so looking forward to digging in to a plate of these!
Nellie Tracy says
That hazelnut and banana combo sound amazing, can’t wait to try these!
What a wonderful combo of flavors the hazelnut and banana is! Great recipe if you are a paleo pancake lover!
Deanna Grace says
Overall, pretty good.
I followed the recipe(for once) and it turned out nice.
Except before cooking them in the pan, I “baked” the batter in the microwave to turn them into a loaf so that I could slice them. After that, I fried them in the pan. It was much easier than trying to fry them as pancakes.
My brother said it tasted like “unsweetened Banana bread”.
Next time, I’ll probably add some sweetener of some sort. BTW, the my bananas were ripe, so yeah.