Hazelnut & Banana Pancakes

Without the typical ingredients like wheat flour, refined sugars, or dairy, this is a healthier brunch choice

General info

Serves: 2


  • 4 eggs
  • 6 tbsp (120 ml) almond milk or other nut milk
  • 2 tbsp raw honey
  • 1⁄ 4 tsp vanilla powder
  • 1 cup (100 g) ground hazelnuts, activated 
  • 1 1⁄ 2 tbsp coconut flour
  • 2 tsp baking powder
  • Pinch of ground cinnamon
  • Coconut oil or ghee,  for cooking, plus more  to serve
  • 2 bananas, sliced

To Serve

  • Raw honey or maple syrup (optional)
  • Freshly squeezed lemon juice
  • Fresh fruit, such as berries and sliced stone fruit
  • Toasted coconut flakes
  • Coconut cream


  1. In a small bowl, whisk the eggs for about 2 minutes, or until frothy. Mix  in the almond milk, honey, and vanilla powder.
  2. In a larger bowl, combine the ground hazelnuts, coconut flour, baking  powder, cinnamon, and a pinch of sea salt. Stir the wet mixture into the  dry ingredients until the coconut flour is fully incorporated.
  3. Grease a large frying pan with a little coconut oil and heat over medium heat. Ladle a few tbsp of the batter into the pan for each pancake, spread out slightly with the back of a spoon, and add some sliced banana. The pancakes should be about 3 inches (7.5 cm) in diameter and fairly thick. Cook for a few minutes, until the top dries out slightly and the bottom starts  to brown. Flip and cook for an additional 40 seconds, or until cooked through.
  4. Serve hot with ghee; a drizzle of honey or maple syrup, if using; and a squeeze of lemon juice, accompanied by fresh fruit, toasted coconut  flakes, and coconut cream.


Extracted from The Paleo Chef by Pete Evans


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