Hazelnut Pancakes With Blood Orange Sauce Recipe

Irena Macri sent us her cookbook Eat Drink Paleo a while bit ago already and gave us full reign to test out a recipe and share it with you guys.

We have to be honest; we looked through it several times and love the layout with many bright and beautiful photographs; all of the meals look tantalizing, but we just didn’t have a chance to cook from it yet. That will change from now on; it is a great go-to cookbook.

The book is divided into fun and playful categories like “Wake up Baby” for breakfasts, and it has a quick guide to tell you things like if a recipe has dairy or natural sweeteners or is fast to prepare.

The cookbook is currently available in Canada, Australia, New Zealand, and the UK, and Irena tells us that availability in the US will be coming soon!

This recipe happens to be the first in Irena’s book, and the photo has stuck with us! Since blood oranges are in season, this is a perfect time to try them out. It is a more indulgent recipe with the fruit, sweeteners, and nut flours, but it's still perfectly fine to treat yourself every now and then.

We used this occasion to do just that! Irena mentions in the book that the pancakes are fluffy but have a different texture, but honestly, we didn’t even notice a texture difference. We did notice how fluffy and delicious they were, though.

Cooking them was a cinch too. They weren’t difficult to flip as other Paleo pancakes tend to be. We haven’t cooked pancakes with baking soda in a recipe in a long time and seeing the pancakes rise and bubble brought back memories, only we knew these pancakes were better for us than the not-so-friendly Bisquick ones.

The blood orange sauce was a treat; we used coconut sugar, so the hint of that with the vanilla bean balanced with citrus was sensational. It's a sauce, though, not syrup.

Next time doubling the sauce recipe may be a good idea for us to get more of the blood orange flavor onto the plate. Another great thing about this recipe is if you happen to have leftovers, they reheat very well.

So definitely keep these in mind next time you're in for a breakfast treat.

Eat Drink Paleo's Hazelnut Pancakes With Blood Orange Sauce Recipe

SERVES: 4 PREP: 20 min COOK: 20 min

Ingredients

• 4 eggs
• 1⁄4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 banana, mashed
• 2 tablespoon coconut flour
• 1 1⁄2 cups hazelnut or almond meal
• 1⁄2 teaspoon baking soda
• Ghee or coconut oil for cooking

Ingredients for the blood orange sauce

• 2 tablespoon ghee or coconut oil
• 3 blood oranges, 2 peeled and sliced, 1 juiced Juice from 1 orange
• 1 tablespoon lemon juice
• 2 teaspoon coconut sugar or raw honey
• 1 vanilla bean, sliced in half

Preparation

1. Start by heating a saucepan over medium heat with tablespoons of ghee or coconut oil.
2. Once melted, add in the remaining ingredients for the sauce except for the sliced blood oranges, and mix well.
3. Bring to a simmer, then reduce the heat to low.
4. Cook for 15 minutes, stirring occasionally.
5. While the sauce is cooking, whisk together the eggs, coconut milk, and vanilla extract in a medium bowl.
6. Add the mashed banana and gently whisk to mix.
7. Next, add the coconut flour, hazelnut or almond meal, and baking soda, and whisk until well combined.
8. Heat a teaspoon of ghee or coconut oil in a large frying pan over medium heat. Spoon about 1⁄4 cup of the pancake mixture into the pan, do this for as many pancakes that will fit in the pan at once; just remember to leave room to flip them.
9. Cook for 2-3 minutes on one side until bubbles start to appear on the top.
10. Flip the pancakes and cook for another minute.
11. Transfer the finished pancakes to a serving plate and cover them with aluminum foil or a paper towel to keep them warm.
12. Cook the remaining pancake mixture in batches, adding more ghee or coconut oil to the pan as needed.
13. Once finished, serve the pancakes and drizzle some of the sauce over them.

📖 Recipe

Eat Drink Paleo’s Hazelnut Pancakes With Blood Orange Sauce Recipe

Treat yourself for a lazy Sunday breakfast with these amazing pancakes from the Eat Drink Paleo cookbook.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 4 people

Calories 193 kcal

Ingredients

  

1x2x3x

• 4 eggs
• 1 ⁄4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 banana mashed
• 2 tablespoon coconut flour
• 1 1 ⁄2 cups hazelnut or almond meal
• 1 ⁄2 teaspoon baking soda
• Ghee or coconut oil for cooking

Ingredients for the blood orange sauce

• 2 tablespoon ghee or coconut oil
• 3 blood oranges 2 peeled and sliced, 1 juiced Juice from 1 orange
• 1 tablespoon lemon juice
• 2 teaspoon coconut sugar or raw honey
• 1 vanilla bean sliced in half

Instructions

 

• Start by heating a saucepan over medium heat with tablespoons of ghee or coconut oil.
  Ghee or coconut oil for cooking
• Once melted, add in the remaining ingredients for the sauce except for the sliced blood oranges, and mix well.
  1 tablespoon lemon juice, 2 teaspoon coconut sugar or raw honey, 1 vanilla bean, 3 blood oranges
• Bring to a simmer, then reduce the heat to low.
• Cook for 15 minutes, stirring occasionally.
• While the sauce is cooking, whisk together the eggs, coconut milk, and vanilla extract in a medium bowl.
  4 eggs, 1 ⁄4 cup coconut milk, 1 teaspoon vanilla extract
• Add the mashed banana and gently whisk to mix.
  1 banana
• Next, add the coconut flour, hazelnut or almond meal, and baking soda, and whisk until well combined.
  2 tablespoon coconut flour, 1 1 ⁄2 cups hazelnut or almond meal, 1 ⁄2 teaspoon baking soda
• Heat a teaspoon of ghee or coconut oil in a large frying pan over medium heat. Spoon about 1⁄4 cup of the pancake mixture into the pan, do this for as many pancakes that will fit in the pan at once; just remember to leave room to flip them.
  2 tablespoon ghee or coconut oil
• Cook for 2-3 minutes on one side until bubbles start to appear on the top.
• Flip the pancakes and cook for another minute.
• Transfer the finished pancakes to a serving plate and cover them with aluminum foil or a paper towel to keep them warm.
• Cook the remaining pancake mixture in batches, adding more ghee or coconut oil to the pan as needed.
• Once finished, serve the pancakes and drizzle some of the sauce over them.

Nutrition

Calories: 193kcalCarbohydrates: 13gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 183mgSodium: 139mgPotassium: 195mgFiber: 2gSugar: 7gVitamin A: 279IUVitamin C: 9mgCalcium: 31mgIron: 1mg

Keyword blood orange, hazelnut, pancake

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