Tired of eggs? These pancakes are a nice alternative to the traditional variety and aren’t overly eggy like a lot of paleo versions. They are dense, nutty, and filling. I wouldn’t make a caffeinated version for the kids but I do plan on experimenting with the tapioca/coconut flour ratio to find a paleo pancake the kids will eat. Until then, here is a warm weekend treat for cold mornings.
Hazelnut Coffee Pancakes (from Primal Cravings seriously, buy this)
½ cup each tapioca flour and coconut flour
1 teaspoon each baking soda and baking powder
¼ cup hazelnuts, skinned and finely chopped (mine had skin and the texture was fine)
¼ teaspoon coffee extract (I don’t have this)
1 cup brewed coffee, cooled (I used day old coffee, can use decaf, don’t use instant)
Butter for pan
Pure maple syrup for serving
Whisk together dry ingredients. Mix in wet ingredients. Melt butter in skillet or on a griddle. Working in batches, pour or ladle pancake batter onto the griddle. Let the pancake cook about 2 minutes, until little bubbles form on top; that’s when you know it’s time to flip. Cook the other side for another 2 minutes or until browned. Serve with maple syrup. Refrigerate extras for an easy weekday breakfast.