Hazelnut Pancakes – Grain free, SCD, and Paleo Recipe

These healthy pancakes are packed with healthy fats and protein and sweetened with honey. They are grain free, dairy free, kid friendly and compliant with the Specific Carbohydrate Diet (SCD) used to treat Crohn’s and Autism and the Paleo lifestyle.

Our Grain-free Lifestyle (SCD, Paleo, Dairy free, Gluten free)

I have been experimenting with grain-free pancake recipes for many years.  The search began when I realized that my eczema was linked to my consumption of gluten over 8 years ago, and intensified 3 years ago when my son was put on the Specific Carbohydrate Diet (SCD) as a treatment for his Crohn’s disease.  I found so many recipes to try, but most fell short.  Most of the time the texture was off.  But eventually my son expressed that everything started tasting the same -whether a muffin, pancake, or waffle- even for recipes he loved.  Looking through the recipes that were once on his “like list”, I noticed that the ingredients were similar and included a foundation of coconut flour or almond flour. This led to my quest to create new recipes for family favorite foods by branching out to new ingredients. These Hazelnut Pancakes are a result of that experimentation, receiving two thumbs up from my son. I hope they will become a favorite for your family too!

Hazelnut Pancakes

These Hazelnut Pancakes are packed with protein and healthy fats, and lightly sweetened with honey.

Author: Dr. Marci Hardy, PhD

Ingredients:

  • 1 1/2 c. hazelnut flour (If you are searching for Hazelnut flour, click here for my favorite)
  • 6 medium eggs
  • 4 Tbs. honey
  • 2 Tbs. vanilla (containing vanilla and alcohol only) – can be omitted if you are not using vanilla in your diet
  • 1/2 tsp. organic ground cinnamon (If you don’t have a brand you love already, this is my favorite)
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 2 Tbs. avocado oil (click here for my favorite brand)

Directions:

  1. In a large mixing bowl, whisk your eggs until fluffy.
  2. Next, add avocado oil and honey to the egg mixture and stir to combine.
  3. In a separate bowl, combine sea salt, baking soda, and hazelnut flour and stir.
  4. Add the dry mixture to the egg mixture, and stir until fluffy and well combined – the batter will be thick.
  5. Preheat electric griddle to 275 degrees or warm a skillet over medium heat on the stove.
  6. Add a tsp of avocado oil to the hot cooking surface and then pour 1/4 c. of the pancake batter onto the hot cooking surface.
  7. Reduce heat to medium-low, and cook until the bubbles in the batter begin to pop and form holes that stay open.  Flip and cook the other side until it is also a light golden brown.
  8. Serve warm!  These can be eaten without anything on top, but if you are looking for a topper – berries or a thin layer of hazelnut butter and a drizzle of honey are our favorites!

 

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