Grainfree Hazelnut Flour Pancakes – SCD

It’s Shrove Tuesday soon and it wouldn’t be Pancake Day without Pancakes for dessert!  Every Pancake Day my mum used to make us lemon and sugar-filled crepes (I think my record might even have been 6! once) but these days my diet has changed and my recipes have had to adapt.  These Grainfree Hazelnut Flour Pancakes are more like traditional American Pancakes or what I’ve always called Scotch Pancakes, but they definitely fill the gap!

I chose to make them with hazelnut flour as I find it tastier than almond flour.  It has a nuttier, toastier flavour and works so well in these pancakes.

If you don’t have Hazelnut Flour it’s really easy to make your own. You just need to add one extra step to the recipe.  You can grind your own toasted hazelnuts in the food processor until they become the consistency of nut flour.  In fact, that’s what I did when making this recipe as I couldn’t get hold of my usual hazelnut flour.  Once you have the hazelnut flour the rest of the recipe is so simple.  Alternatively you could use almond flour or any other nut flour – it just wont have quite the same flavour. 

To make the pancakes,  start by mixing together the hazelnut flour, eggs, banana, vanilla essence and honey in a food processor. You could use a bowl instead but you’d need to make sure the banana is really well mashed so it can be incorporated.

Once you have the batter mix, add the bicarbonate of soda and mix well again.

Meanwhile, heat a teaspoon of the coconut oil in a frying pan over a medium heat.  You then want to get about 4 tbsps of the batter mix in a ladle or on a large spoon.  Once the oil has melted, drop the batter into the hot oil and spread to an equal depth with the back of the ladle so that the pancakes are around 3 inches wide.

Leave the pancakes to cook for about 2 mins on that side before flipping.  Then fry for a further minute on the other side and remove to a piece of kitchen towel to absorb some of the oil.

Serve the pancakes with your favourite toppings. They’re light and fluffy on the inside and slightly crisp on the outside.  I like to serve them with yoghurt, honey and fresh fruit or banana and cacao! Let me know what your favourite toppings are in the comments.  They also freeze really well so you could make a large batch and save them for a weekend brunch or just as a treat for another day.

Happy Pancake Day everyone!

Grain Free Hazelnut Flour Pancakes - SCD

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Dessert, Snacks

Cuisine American, Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegetarian

Servings 12 pancakes

Ingredients

  

• 200 g ground hazelnuts (2 cups)
• 3 medium eggs
• 1 ripe banana
• 1 tsp vanilla essence
• 1 tbsp honey
• 1/2 tsp bicarbonate of soda
• 2 tbsps coconut oil (for frying)

Instructions

 

• In a food processor, mix together the hazelnut flour, eggs, banana, vanilla essence and honey.
• Add the bicarbonate of soda and mix well again.
• Heat a teaspoon of the coconut oil in a frying pan over a medium heat.
• Ladle up about 4 tbsps of the batter mix.
• Once the oil has melted, drop the batter into the hot oil and spread to an equal depth with the back of the ladle so that the pancakes are around 3 inches wide.
• Leave to cook for about 2 mins on that side before flipping.
• Fry for a further minute on the other side and remove to a piece of kitchen towel to absorb some of the oil.
• Serve with your favourite toppings.

Allergy & Dietary Information for Grainfree Hazelnut Flour Pancakes

This Grainfree Hazelnut Flour Pancake recipe is Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free.  It’s also suitable for SCD, Paleo, Low Carb, & Vegetarian Diets.

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