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Eat Drink Paleos Hazelnut Pancakes With Blood Orange Sauce Recipe
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5 from 1 vote

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.
Course Breakfast
Cuisine American
Keyword blood orange, hazelnut, pancake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 193kcal
Cost 10

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

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: 193kcal | Carbohydrates: 13g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 139mg | Potassium: 195mg | Fiber: 2g | Sugar: 7g | Vitamin A: 279IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg