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.


Raspberry Pancakes (Gluten & Dairy Free)

It’s no secret that my family loves pancakes. Most Saturday mornings you will find me making homemade pancakes with my daughter.

I haven’t cooked with teff flour before. I don’t know what took me so long to use this incredible grain!! I was truly impressed with the hearty flour. Indeed teff flour was a perfect addition to the pancakes.

Raspberries are rich in antioxidants, manganese, Vitamin C, fiber and folate.  Teff is the smallest grain in the world and native to Northeast Africa.  Teff is a good source of calcium, iron and protein. These pancakes are brimming with fiber and also happen to be delicious.

Happy Pancake Making!

Add to Vitamix or Blender:
1 cup fresh raspberries
4 eggs
2 Tbsp. whole ground flax seed
1/4 cup almond milk
1/2 cup coconut sugar
1 Tbsp. vanilla extract
1/2 tsp. liquid vanilla stevia
2 Tbsp. ghee

Blend ingredients until smooth.

Add in:
1/3 cup teff flour
1 cup blanched almond flour
1/2 tsp. baking soda
1/2 tsp. baking powder

Puree ingredients for several minutes.  Grease griddle with 1 Tbsp. ghee and then heat to 350 degrees. Pour 1/4 cup batter onto griddle per pancake. Cook 2 minutes and then flip pancake and cook for another 2 minutes.

Serve hot. I recommend sprinkling additional fresh raspberries on top and spreading some maple syrup and/or raspberry jam on top.

Blueberry Pancakes

These hearty pancakes hit the spot for a weekend Brunch or an easy pancake breakfast. Blueberries are rich in antioxidants, Vitamin C, fiber and manganese. The quinoa flour in these pancakes adds plenty of B Vitamins, calcium and protein to the mix as well.

1 cup quinoa flour
1 1/2 cups brown rice flour
3 tablespoons ghee, melted
2 eggs
1 cup fresh or frozen blueberries
1/4 teaspoon guar gum
2 teaspoons GF baking powder
1/2 teaspoon baking soda
1/3 cup coconut sugar
1 teaspoon vanilla extract
1/8 teaspoon vanilla liquid stevia
1 1/4 cup almond milk
1/4 teaspoon sea salt

In a medium bowl, mix eggs, melted ghee, coconut sugar, vanilla extract, stevia and almond milk. Add the flours, guar gum, baking soda and baking powder to a large bowl and stir with a wooden spoon. Pour the ingredients from the medium size bowl in to the large bowl and whisk for several minutes.

Using 1 teaspoon of ghee, lightly grease a nonstick griddle. Heat griddle to 350 degrees. Place 1/4 cup of batter onto the griddle and sprinkle frozen or fresh blueberries on top. Cook for 2-3 minutes per side and then flip with spatula.

Serve hot with maple syrup.

Pumpkin Pancakes (Grain and Dairy Free)

I love to make pancakes on the weekends. There is something so priceless about eating together as a family, catching up on the week, and enjoying a delicious, hearty breakfast.

This morning I was craving something different. I searched my cupboards for ingredients I had on hand. I came across a can of organic canned pumpkin and a light bulb in my head went off-“Pumpkin Pancakes.” I hope you enjoy the recipe.

Add to Vitamix or Blender:
1 cup canned pumpkin
4 eggs
2 tablespoons flax seed meal
1/4 cup coconut milk (or almond milk)
1/2 cup coconut sugar
1 tablespoon vanilla extract
1/2 teaspoon vanilla stevia
2 tablespoons coconut oil
Blend ingredients until smooth.

1/3 cup quinoa flour
1 cup blanched almond flour
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Puree ingredients again. Pour 1/4 cup of batter onto pre-heated and greased griddle (I use coconut oil) or non-stick pan. Use a spoon to spread about the batter into a round pancake shape. If using non-stick pan, cook over medium heat. Flip pancake to other side after approximately 2 minutes.

Serve hot.

This recipe was shared on Pennywise Platter ThursdayFull Plate ThursdayReal Food WednesdayGluten-Free WednesdaysTraditional TuesdaysTotally Tasty TuesdaysSlightly Indulgent TuesdayFat TuesdayFresh Bites FridayFreaky FridayMonday ManiaFriday Food FlicksTasty TuesdayTempt My Tummy TuesdayHomestead Barn Hop and Hearth and Soul Blog Hop.