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.


Chocolate Coconut Baked Bananas (Vegan)

This dessert is made up of three of my favorite foods in the world: Bananas, chocolate and coconut. This warm, sweet treat really hit the spot tonight as I watched the snow fall outside my window. An added bonus was watching my four year old gobble down a whole serving of fruit as fast as she could!
Bananas are a good source of Vitamin C, fiber and potassium. Coconut oil is abundantly rich in lauric acid which is anti-bacterial and anti-viral. And then there is chocolate which is well wonderful and never fails to make me happy!
4 bananas
2 Tbsp. shredded coconut, unsweetened
1 Tbsp. coconut oil
Preheat the oven to 350 degrees. Melt the coconut oil over low heat in a sauce pan. Add in the chocolate chips and stevia. Stir. After mixture has thoroughly melted, remove from heat.
Place aluminum foil over a cookie sheet (or grease the sheet with coconut oil). Place bananas on top of the foil. Drizzle the chocolate sauce over the bananas. Sprinkle shredded coconut on top of each banana.
Bake for 20 minutes. Cool for 10 minutes. Enjoy!
Makes 4 servings.