FREE PRINTABLE: LOW CARB & KETO FOOD LISTGET IT NOW
This post may contain affiliate links, which help keep this content free. (Full disclosure)
Low carb pancakes are my favorite breakfast indulgence. It’s hard to pick a favorite kind, but these hazelnut pancakes are definitely near the top of the list. Starting the day with them fills the house with a tantalizing aroma and makes me feel relaxed.
Who doesn’t love the smell of hazelnuts?
When I first envisioned this recipe, my primary goal was a rich, nutty hazelnut flavor. To achieve this, I initially tried using only ground hazelnuts (hazelnut meal) as the flour. It turns out that this doesn’t work very well. Hazelnut meal is much coarser than blanched almond flour, so the resulting texture was not what you would expect from pancakes.
After working on the recipe a few more times, I settled on using primarily almond flour with some ground hazelnuts added in. Most importantly, I added real hazelnut extract to amp up the hazelnut flavor. I’m very pleased with this combination. You can really taste the hazelnut in there!
If you haven’t used hazelnut extract before, I hope you’ll try it! It’s awesome for adding to baked goods to add a nutty flavor naturally. In this case it was just what I needed to make these hazelnut pancakes shine.
I’m in love with the texture of these hazelnut pancakes. They are nice and fluffy, with a hint of sweetness and a satisfying crunch from the hazelnut bits. In many ways they are similar to traditional almond flour pancakes, but you can taste the hazelnuts much more than the almonds. Grinding up the hazelnuts in a food processor means that some of them get pulsed into a meal whereas others are left in pieces. This works perfectly to incorporate some of the hazelnuts into the pancake itself, whereas the larger pieces get dispersed throughout.
As always, it’s not enough for me to make a recipe taste good – it has to be healthy, too. Fortunately, these hazelnut pancakes fit right in. They are packed with protein, healthy fats, and minerals, including calcium and iron. They are paleo, low carb, sugar-free, gluten-free, dairy-free, and THM S. Checking all those boxes feels so good when this hazelnut goodness is the end result.
Although pancakes are traditionally thought of as a weekend breakfast – and I do adore them on those occasions – these particular hazelnut pancakes make a great on-the-go breakfast, too. You could even pack them as a snack on the run. The reason is that they are so nutty that they stand up on their own, even without toppings like fruit, butter, or syrup. This means they are convenient and don’t have to be messy.
While a leisurely weekend breakfast or brunch with all the fixings is wonderful, these hazelnut pancakes are equally versatile when you’re short on time. Go ahead and grab one (or a few) in one hand as you run out the door!
Tools To Make Low Carb Hazelnut Pancakes
Click the links below to see the items used to make this recipe.
- Large Bowl – This glass bowl set has so many variations in size so you will always have the size you need on hand.
- Food Processor – I prefer to use this food processor in my kitchen. It will work great for grinding up the hazelnuts for this recipe.
- Skillet – This nonstick skillet is a great choice for making these keto pancakes.
Paleo Hazelnut Pancakes Recipe:
Pin to save for later!
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Get Keto Maple Syrup For Your Hazelnut Pancakes!
Meet Wholesome Yum Keto Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!GET IT HERE
Hazelnut Pancakes (Paleo, Low Carb)
Click underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Click on the times in the instructions below to start a kitchen timer while you cook.
- In a large bowl, combine the almond flour, erythritol, baking powder, and sea salt.
- Add eggs, almond milk, and hazelnut extract. Whisk the batter until smooth.
- Pulse the hazelnuts in a food processor to make coarse pieces (some of them might become fine powder, which is fine, but don't over-process). Stir into the batter. Add more almond milk one tablespoon at a time if needed to make the batter thin, but not liquid.
Heat a skillet on medium-low heat. Drop the batter, one heaping tablespoon at a time, onto a hot pan. Cook, covered, until the edges are dry and bubbles start to form (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.
Last Step: Leave A Rating!
Serving size: 3 3-inch pancakes
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favourites recipes and articles!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂