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

Is there a comfort food more perfect than a stack of pancakes? We leveled up your basic grain-free pancake recipe with coffee and hazelnuts for roasty, nutty perfection on a plate. Serve them with a touch of maple syrup or maple-flavored monk fruit syrup if you want to keep your carbs on the low side. Top your coffee infused hazelnut pancakes with some of the toasty chopped hazelnuts for an added crunch, not to mention a photo worthy of the ‘gram.

Here’s how to make them.

stack of coffee infused hazelnut pancakes on a plate

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
  • 1/4-1/2 tsp. ground coffee
  • 4 drops monk fruit extract sweetener
  • 3 room temperature large eggs
  • coconut oil for the pan

ingredients for hazelnut coffee pancakes recipe

 

Directions

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.

wet ingredients for hazelnut coffee pancakes recipe

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).

dry ingredients for gluten-free hazelnut pancakes recipe

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.

 

 

 

Tips:

  • For a stronger coffee flavor, use more ground coffee, or espresso powder.
  • We like using roasted hazelnuts for this recipe, but regular raw hazelnuts should work as well.

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


  • Author: Mark's Daily Apple
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 8 pancakes 1x
  • Diet: Gluten Free

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


Instructions

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 using roasted hazelnuts for this recipe, but regular raw hazelnuts should 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

TAGS:  breakfast

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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