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Hazelnut Vanilla Pancakes

Yields 3 large or 6 small pancakes (or about a dozen silver dollar-sized pancakes).

Ingredients for pancakes: 
  • 1 cup almond flour
  • ¼ cup hazelnuts
  • 4 eggs
  • 2 tablespoons honey – local is best
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • Soft spread or canola oil for frying 
Ingredients for Vanilla-Infused Honey Syrup: 
  • 1/16 teaspoon pure vanilla extract
  • ½ cup honey--local is best
  • 1 cinnamon stick (optional)
  1. To make the pancakes, blend together all the ingredients, except the spread or canola oil for frying, in a food processor. 
  2. Butter a pancake griddle or nonstick stovetop pan, and pour the pancake batter in spoonfuls onto the pan.  Scoop only enough batter to cover the surface thinly.  The thinner you make the pancakes, the more evenly and easily they will cook through. Fry until golden on the bottom, and then flip and cook until golden on the other side.
  3. To make the syrup, heat all of the ingredients in a pan until combined, approximately 1 minute.  Drizzle on top of the pancakes and serve.