Banana Hazelnut Pancakes (Grain & Dairy Free)

banana, hazelnut, pancakes, grain free, gluten free, paleo, dairy free, breakfast

It’s finally Spring here in the mountains! It was a glorious, sunny 70 degree day today. All of us soaked in the much welcomed sunshine after a long winter. This weekend was just what the four of us needed. We went to a BBQ, planted seeds and flowers in the garden, hiked in the mountains, flew my daughters new kite…does tomorrow really have to be Monday?!

This is a new pancake recipe our family enjoyed this weekend. Hazelnut meal is a fun flour to play around with and has a unique and delicious flavor. I highly recommend some fresh jam or organic maple syrup on top of these pancakes…hits the spot!

Here’s to a fabulous coming week and a not so crazy Monday!

This was shared on Traditional TuesdaysFull  Plate ThursdaySunday SchoolWhole Food Fridays, Fresh Bites FridayLunchbox LoveSimple Meals FridayPennywise PlatterTasty TraditionsFrugal Days, Sustainable WaysReal Food WednesdayHealthy 2 Day WednesdayWaste Not Want WednesdayGluten-Free Wednesdays, Allergy Free WednesdaysEco Kids TuesdayTasteful TuesdayHearth and Soul HopSlightly Indulgent TuesdayFat TuesdayMelt in Your Mouth MondayBetter Mom MondaysNatural Living MondayMy Meatless Mondays and Creative Corner.

Banana Hazelnut Pancakes (Grain & Dairy Free)
Recipe type: Breakfast
Cuisine: Grain Free, Dairy Free & Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 cup hazelnut meal
  • ¼ cup coconut flour
  • 3 eggs
  • 2 medium size bananas, mashed
  • ⅓ cup almond milk (or milk of choice)
  • 1 Tbsp. coconut sugar
  • 1 tsp. flaxseed meal
  • 2 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  1. Add all ingredients to a medium size bowl and mix with a hand or electric mixer for 3 minutes until blended well. Lightly grease a skillet or pan with coconut oil and set to medium heat. Drop ¼ cup scoops onto greased pan or skillet. Use a spoon to spread out the batter to be more thin and wide. Cook for 3 minutes or until edges are brown and flip and cook on other side for 3 more minutes.
  2. Makes approximately 9-10 pancakes.


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  1. Yummy!  I haven’t made pancakes in so long and I love pancakes!  Your recipe sounds incredible!!!

  2. debrabolocofsky says:

    These look so good.  I just pinned and printed it out.  We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone.  It runs from Tuesday night  through midnight Sunday.   Here is the link to the party.
    We hope to see you there.
    Debi and Charly @ Adorned From Above

  3. thetastyalternative says:

    Oh these look super good, Laura!  🙂  Love finding new pancake recipes.  
    Have a great Friday and weekend.
    xo,  –Amber

  4. hannahwhitewv says:

    We eat GF.. I’ll have t try this out!  Thanks for sharing with us at
    Hope to see you again today!

  5. Miz Helen says:

    Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a very special Mothers Day Weekend and come back soon!
    Miz Helen

  6. Yummy! These look like a great gluten-free alternative to pancakes. Although, I usually make my pancakes with coconut flour because I’m allergic to nuts, I’ll be sharing these with my friend who CAN handle nuts! haha. xx 🙂

  7. MMMM, these look yummy! I’ve been playing around with substituting bananas for sugar lately, so I’ll have to try these.


  1. […] Banana Hazelnut Pancakes from Laura’s Gluten Free Pantry. These look awesome! […]

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