Throughout the years of being vegan, I have tried out many pancake recipes. I must admit I find almost all of them tasty, but these Hazelnut Pancakes are on the top of my list. Ready in half an hour, these pancakes are a great choice for an early breakfast, or even brunch.
- 1 cup all purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 banana, mashed
- 1 cup almond milk
- 3 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
- ½ cup finely chopped hazelnuts
In a bowl mix the flour, baking powder, and salt and set aside. In another bowl, whisk the almond milk, mashed banana, melted coconut oil, cane sugar, and vanilla extract until well combined. Add the flour mixture, making sure not to leave any flour lump. Fold in the hazelnuts and mix only until combined. Heat a non stick skillet over medium low heat and coat it lightly with coconut oil or spray. Using a scoop pour about ¼ cup of the batter onto the hot skillet and cook until the edges appear dry. (approximately 3 minutes). Turn the pancake and cook for 2 more minutes. Repeat the process with the remaining batter making sure to grease the pan between batches.