Mixed Berry And Hazelnut Pancakes
These pancakes are a real treat in our household. Mixed berries go beautifully with any type of nut – in this recipe I’ve used hazelnuts, but you could substitute any ground nuts.
Recipe contains: Nuts, egg
- 2 eggs
- 3 tablespoons coconut milk
- 1⁄4 teaspoon vanilla powder
- 1 tablespoon honey
- 55 g (1⁄2 cup) hazelnut meal
- 1 teaspoon baking powder
- 3 teaspoons coconut flour
- 100 g fresh or frozen mixed berries, roughly chopped
- pinch of sea salt
- 1 tablespoon coconut oil, plus extra to serve
- To Serve
- maple syrup, honey or lemon juice
- mixed berries (such as raspberries, blueberries, mulberries and strawberries)
- coconut flakes, toasted (optional)
I like to top these with some fresh coconut yoghurt or homemade paleo ice cream to create that amazing contrast between something warm and something cold. We probably only eat these once every month or so, as they are pretty heavy in the fructose department and not really an everyday kind of breakfast.
In a small bowl, whisk the eggs for about 2 minutes, or until frothy. Mix in the coconut milk, vanilla and honey. Set aside.
In a large bowl, combine the hazelnut meal, baking powder, coconut flour, berries and salt.
Stir the wet mixture into the dry ingredients until the coconut flour is incorporated and the berries are evenly mixed through.
Grease a large frying pan with a little coconut oil and pour 2 tablespoons of batter for each pancake into the pan (you’ll probably only be able to cook two pancakes at a time).
Cook over medium heat for 2 minutes, or until the tops dry out slightly and the bottoms start to brown. Flip and cook for another minute, then transfer the pancakes to a plate, cover and keep warm. Repeat until all the batter is used.
Serve the hot pancakes with maple syrup or honey, lemon juice, berries and coconut flakes (if using).