Easy Recipe
Prep Time
10 minutes
Cook Time
15 minutes

I like to serve these healthy pancakes with warm Blueberry Syrup. Making your own syrup primarily from fruit cuts back on maple syrup intake and cost (pure maple syrup is expensive!). I think we harvested close to 150 pounds of organic blueberries last summer so we still have ample supply in our freezer. You could make this syrup with strawberries also, if they are in season for you now. I use Bob's Red Mill Hazelnut Meal but you could try grinding your own raw hazelnuts to a very fine meal if desired. Use any milk you prefer in the batter. For this batch I used 1 cup water and 1 cup unsweetened hemp milk

Read more about this recipe on the blog.

Gluten-Free Buckwheat Hazelnut Pancakes


Dry Ingredients

1¾ cups raw buckwheat flour
1½ cups hazelnut meal
¼ cups tapioca flour
1½ teaspoons baking powder
¾ teaspoons baking soda
½ teaspoons sea salt

Wet Ingredients

2 cups non-dairy milk
2 large eggs
2 tablespoons maple syrup
2 tablespoons melted coconut oil (or avocado oil)