This is a recipe from the brand new Primal Blueprint Publishing book Primal Cravings: Your Favorite Foods Made Paleo. Order your copy today and claim a bunch of free gifts while the limited-time offer lasts. See all the details here.

Hazelnut, coffee, and maple together in a harmonious breakfast package. Take a traditional pancake, jack it up with some of this morning’s coffee, mix in some crushed hazelnuts, and top with a few pats of butter! It’s a great grain-free take on an old non-Primal favorite.

Now, should these pancakes become a staple of your diet, completely replace your morning omelet? No. Should you drown the pancakes in maple syrup? I wouldn’t advise that. A little drizzle is probably more than enough. And for some people, perhaps too much. Know thyself.

But, these pancakes are perfect for certain occasions:

• If you’re transitioning from a Standard American Diet, use this recipe as a stepping stone, replacing your traditional pancake recipe with this one as you inch closer to a Primal way of eating.
• If your non-Primal mother’s favorite dish is pancakes and you want to surprise her tomorrow on Mother’s Day, serve her this healthier twist. She’ll probably be none the wiser. (Hat tip to Karen in the comment board.)
• If you are craving the taste of the pancakes you grew up with but don’t want to eat the ingredients you grew up with, and you have room to spare in your 80/20. This is a much better option than caving and ordering a tall stack at your local pancake house.

Enjoy!

Servings: Makes about 10 pancakes

Ingredients:

• 1?2 cup tapioca flour
• 1?2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1?4 cup hazelnuts, skinned and finely chopped
• 1?4 teaspoon coffee extract
• 1 cup brewed coffee
• Cooled 4 eggs
• Butter for pan
• Maple syrup (optional)

Instructions:

1. Whisk together the tapioca flour, coconut flour, baking soda, and baking powder in a bowl. Add the chopped hazelnuts and whisk to combine.

2. In a large bowl, whisk together coffee extract, coffee, and eggs.

3. Whisk the dry ingredients into the wet ingredients.

4. Melt a few tablespoons of butter over medium heat in a griddle pan or skillet. Working in batches, pour or ladle the pancake batter onto the griddle. Let the pancake cook about 2 other side for another 2 minutes or until browned.

5. Serve with maple syrup (optional).

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