Thanks to a lovely person on YouTube that left a comment asking me to make hazelnut pancakes from my extra ground hazelnuts! It was this video where I took some of my ground hazelnuts (I ground too much for my hazelnut torte recipe) and turned them into a savory parmesan topping. But I still had plenty left and chocolate hazelnut butter just seemed too… basic.
Pancakes are a much better mood booster in these times of peril. And these vegan hazelnut pancakes aren’t any ‘ol pancakes. Oh no, they’re light and super nutty from the hazelnut meal incorporated into the mix with whole wheat flour and a dash of cinnamon to take it over the top. In fact, I don’t think I’ll ever go back to eating pancakes made with JUST flour!
If hazelnuts aren’t your thing or you can’t find them already roasted (which makes this a lot easier) then roasted pecans, almonds, or even pistachios would be good too. YUM!
If you’re making the ground hazelnut meal yourself, check to see if your package of hazelnuts are raw or roasted. If the nuts are raw you’ll need to follow the directions in this recipe for roasting and de-skinning! I don’t recommend using the raw nut because it just doesn’t have the same flavor.
Of course, the candied hazelnuts on top are just for fun and not entirely necessary. You could also top your stack with some sliced bananas instead. That would be tasty!
vegan hazelnut pancakes
these vegan pancakes are extra special with ground hazelnuts in the mix, giving them a perfect texture and bite.
- 1 ½ C nondairy milk
- 1 tbsp apple cider vinegar
- 2 tbsp golden flax meal (or ground whole flax or chia)
- 1 C ground hazelnut meal
- 1 C whole wheat flour
- 1 tbsp granulated sugar
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- vegan butter, for frying
candied hazelnut topping
- ½ cup whole roasted hazelnuts
- 1 tbsp vegan butter
- 1 tbsp maple syrup
Set a baking tray in the oven and heat over warming setting or 200°F. You will place cooked pancakes in here to stay warm while you finish all the pancakes.
In a mixing bowl combine nondairy milk, apple cider vinegar and the ground flax. Set it aside to thicken and curdle slightly, about 5 minutes.
Once this mixture is thicker you can add remaining ingredients and mix until well combined.
Heat a nonstick skillet or cast iron pan over medium low. Once hot coat the middle of the pan with some vegan butter. It should be lightly sizzling. Use 1/3 cup of batter per pancake and pour the patter into the center of the pan. If it needs some shaping to be more circular spread it out gently with the bottom of the measuring cup or with a spatula. I recommend cooking one pancake at a time to get them even and so you have enough room in your pan to flip etc. If you're using a flat top griddle and have more room, go nuts!
Fry each pancake on the first side for about 4 to 6 minutes or until the batter on top is slightly bubbling and the edges are looking a bit more cooked. If the pan starts to smoke at any point turn the heat down. Gently flip the pancake with a large flat spatula and cook on the other side another 4 to 5 minutes or until very golden brown. Transfer each cooked pancake onto the baking tray warming in the oven. Keep pancakes in one layer and do not stack while keeping warm.
While pancakes are cooking you can make the candied hazelnuts in another smaller pan. Add whole hazelnuts, vegan butter, and maple syrup to the pan and heat over medium, bringing to a simmer. Heat for about 5 to 6 minutes only stirring occasionally. Then immediately remove the mixture onto a parchment lined baking sheet and separate the nuts so they don’t stick together too much. Let cool at room temperature and then roughly chop once cooled.
Serve pancakes with more vegan butter and maple syrup and top with rough chopped candied hazelnuts.