Recipe of the Week - Gluten-free Coffee Infused Hazelnut Pancakes

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Grain-free pancakes infused with coffee and hazelnuts for a roasty, nutty spin on this classic comfort food.

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

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.

Nutrition Information

  • 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