It’s Sunday morning and I want pancakes. And I don’t just want plain pancakes. I want chocolate pancakes. And then I take it up another notch: I want chocolate hazelnut pancakes. Sounds decadent, right? But I’ve got the perfect Paleo recipe to save my morning.
One reason I love these pancakes (other than the incredible flavor, of course) is that they are super easy. Once you have the ingredients, these pancakes are no more difficult than normal pancakes. You simply mix them up and cook for a few quick minutes and you’re ready to chow down on some chocolatey, nutty wonderful breakfast treats.
Like a lot of my recipes, this recipe isn’t all that wacky – I just make a few simple substitutions to make an old recipe into a Paleo recipe. So, we all know that traditional pancakes are not Paleo because they use wheat flour. In order to keep them Paleo, this recipe uses coconut flour instead of wheat flour. You won’t miss anything in the texture department.
And here’s the other major substitution: instead of chocolate chips or some other highly processed form of chocolate, for this recipe I use raw cacao powder or unsweetened cocoa powder, which you can find in the baking section of most grocery stores. With either of these powders, you will get a rich, dark chocolate flavor. You’ll be skipping out on the added sugar and dairy that chocolate chips have, and therefore keeping your pancakes Paleo.
Traditional pancake recipes often call for milk to get the right consistency in the batter. To make sure the batter is wet enough, I use almond milk instead of dairy milk. This won’t change the flavor at all and keeps dairy out of our Paleo pancakes.
You may wonder why, even though we’re making chocolate pancakes, we add vanilla. Actually, adding the vanilla extract is an important step. The vanilla sweetens the chocolate flavor a bit and makes it more complex. So don’t skip the vanilla extract!
A tip for flipping your half-baked pancakes: do it quickly! Use a steady hand, but don’t hold back because if you do, the batter will start to run and you’ll get a messy flip. If you do it quickly and confidently, you’ll end up with a perfect pancake.
While I often make these pancakes just for myself on a weekend morning, they’re also great for brunch with a group. Just make a large batch and cook to order so everyone gets piping hot pancakes.
I top mine with chopped up hazelnuts to up both the flavor and the texture – a little bit of crunch with my soft, fluffy pancakes. And a few drops of honey sweeten them up better than maple syrup can and then you really taste the chocolate hazelnut flavor.
So head out to the store right now and stock up on the ingredients so the next time Sunday rolls around, you’re ready to whip up some chocolate hazelnut pancakes!
(Make this next: 3 Ingredient Paleo Pumpkin Pancakes)
- ¾ cup plus 2 tablespoons ground hazelnuts
- 2 tablespoons raw cacao or unsweetened cocoa powder
- 1½ tbsp coconut flour
- 2 tsp baking powder
- pinch of salt
- ½ cup almond milk
- 3 eggs
- 2 tbsp raw honey
- ½ teaspoon pure vanilla extract
- ½ teaspoon coconut oil for greasing the pan
- For serving
- Paleo-friendly Raw honey
- Chopped hazelnuts
- In a medium bowl, whisk the eggs, almond milk, honey, and vanilla extract.
- In a larger bowl, combine the hazelnuts, raw cocoa, coconut flour, baking powder and a pinch of salt. Add the wet mixture into the dry ingredients and mix until fully combined.
- Heat a large nonstick pan over medium heat and grease it with coconut oil.
- Ladle 2 tablespoons of the batter for each pancake.
- Cook until surface of pancakes have some bubbles and sides of the pancakes firm up, about 2-3 minutes. Carefully flip the pancakes with a thin spatula, and cook the underside, for another 45 seconds.
- Drizzle with raw honey, sprinkle with chopped hazelnuts and serve immediately.