Chocolate Hazelnut Pancakes with Vanilla Bean Salted Coconut Caramel! ~ Paleo, grain free, gluten free, dairy free,

My long time friend mentioned to me that she wanted me to do this recipe so here you go Vicky I hope you like them!

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When My Husband and I started this paleo diet we had a bit of trouble with breakfast ideas, other than eggs of course.

One of the things we missed the most were pancakes, my husband really loves pancakes!, other than bacon it’s his favorite breakfast food. So of course I had to find a way to get pancakes back on the menu.

Plus I wanted pancakes too!

Pancakes & Bacon!

chocolate hazelnut pancakes

Everything I had been making at the time was with Almond flour and were mostly desserts like almond flour tarts.

But we were sick of almond flour at the time, so I had to find something else. Thank god, I found the sweet and nutty hazelnut flour at my local natural grocers.

~Now you can use almond flour in this recipe instead of the hazelnut flour but i like the taste of the hazelnut flour better.~

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Once we tried that sweet and nutty hazelnut flour there was no going back to almond flour… At least for little awhile.

These pancakes are slightly sweet, chocolaty gooey, and nutty, add Maple syrup and/or coconut caramel and Hello! best breakfast Ever!

Your welcome Husband. Your welcome…LOL

Paleo Chocolate Hazelnut Pancakes:

Makes: About 8 Pancakes

Ingredients:

4 eggs
4 tbsp coconut milk
2-3 tbsp local honey
2 tbsp vanilla extract
1 Cup hazelnut flour
1 1/2 tbsp coconut flour
2 tsp baking powder
2-3 tbsp of raw cacao powder
1/4 tsp cinnamon

Instructions:

In a bowl, whisk the eggs, then add the coconut milk, honey, and vanilla extract.

In a large bowl, combine the hazelnut flour, coconut flour, baking powder, cacao powder, and cinnamon.

Add the wet ingredients to the dry ingredients and mix with a spoon until thoroughly combined.

Next Heat a small ceramic non-stick frying pan (Not! Teflon it’s Bad!) over medium heat, using a regular silverware spoon ladle a heaping spoon of batter in the middle of the pan about 3 tbsp of batter.

Tilt the pan from side to side, to spread the batter in a round pancake shape, (A spoon can be used to spread it around, but the batter likes to stick so I had better luck with the tilt method.) They should be about 4-5 inches across.

Cook for a few minutes until you see a few bubbles on the top and the bottom starts to brown about 5 mins, depending on your stove top.

Flip pancake with a plastic spatula and cook for an additional 1-2 mins until cooked through and brown on bottom.

They cook much faster than you would think so don’t walk off or you might have burned pancakes.

Serve with Ghee, Maple syrup, Strawberries and dusted with cacao powder or with Coconut Caramel! see recipe below!

Mayan Chocolate Pancakes!

Add 1/8 tsp cayenne pepper (or more for spicier) and change the cinnamon in the recipe to 1 tsp to make these Mayan Chocolate pancakes!

Serve with coconut caramel and dusted with cacao powder.

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Paleo Vanilla Bean Salted Coconut Caramel

Ingredients:

1 (14 oz) can full-fat, not light unsweetened coconut milk (I like the native forest brand)
1/4 cup Local honey
1/4 cup coconut palm sugar
1-2 vanilla beans scraped of their delicious caviar!
1/2 teaspoon fleur de sel salt (A French salt perfect for caramel!)
1 tablespoon Ghee

Instruction:

Cut the vanilla beans top to bottom and with a knife scrape the caviar from the beans. (Dont! throw out the beans you can put them in organic sugar to make vanilla sugar or gather them until you have a bunch and add them to vodka to make vanilla extract!)

Combine the coconut milk, Honey, Vanilla bean caviar and coconut palm sugar in a medium saucepan on the stove top over medium-high heat. Whisk until coconut sugar starts dissolving.

Bring just to a boil, than so it doesn’t boil over turn the heat down to medium and simmer until thickened about 15 minutes, whisking frequently so it doesn’t burn.

When done it should be light to medium amber in color, and reduced to about 1 cup to 1 1/4 Cup.

Turn off heat and whisk in the salt, and Ghee until smooth.

Cool completely, and then use on these amazing pancakes, ice cream, on cake, or drizzle it over your coffee!

Store in a glass jar with a lid in the fridge for up to 3 weeks. Like it will even last that long HAHAHA!

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3 thoughts on “Chocolate Hazelnut Pancakes with Vanilla Bean Salted Coconut Caramel! ~ Paleo, grain free, gluten free, dairy free,

  1. Pingback: Blood Orange and Coconut Caramel Crepes with Cacao Nibs ~ Paleo, gluten free, grain free, dairy free, nut free | ThePaleoFox

  2. Pingback: Blood Orange and Coconut Caramel Crepes with Cacao Nibs ~ Paleo, gluten free, grain free, dairy free, nut free |

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