Ingredients for Apple And Hazelnut Pancakes
- 1/2 cup chopped hazelnuts
- 1 1/2 cups all-purpose flour
- 1/4 cup flaxseed meal
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- 1 medium apple, peeled, cored, and diced
- cooking spray (as needed)
- 1 1/2 cups gluten-free all-purpose flour blend (optional alternative)
- 1 cup mixed berries
- 2 tablespoons pure maple syrup + extra for drizzling
- a squeeze of lemon juice
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How to Make Apple And Hazelnut Pancakes
- In a large mixing bowl, whisk together 1 ½ cups gluten-free all-purpose flour blend (or 1 ½ cups all-purpose flour), ¼ cup flaxseed meal, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and ⅓ cup granulated sugar.
- Create a well in the center. Add 1 large egg and gradually whisk in 1 cup buttermilk until a smooth batter forms. Adjust buttermilk for desired consistency.
- Gently fold in 1 medium apple, peeled, cored, and diced, and ½ cup chopped hazelnuts.
- Let the batter rest for 5-10 minutes while preheating your griddle.
- Preheat a lightly oiled cast iron griddle or non-stick pan over medium heat until a drop of water sizzles on contact.
- Lightly spray the griddle with cooking spray. Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Serve immediately with your favorite mixed berry sauce (recipe suggestion: combine 1 cup mixed berries, 2 tablespoons pure maple syrup, and a squeeze of lemon juice in a small saucepan and simmer until thickened) and a drizzle of warmed maple syrup.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
20g
Fat
2g
Carbs
7g
