Hazelnut Pancakes with Chocolate Coconut Cream (gluten free)

A stack of gluten free hazelnut pancakes with chocolate coconut cream sauce will do your taxes for you. Just kidding, but it tastes mighty fine!

Hazelnut Pancakes with Chocolate Coconut Cream (gluten free) | www.theroastedroot.net

This post is sponsored by Bob’s Red Mill, but all opinions are – and will forevermore be – my own.

Yooooosemite Sam, have I got breakfast for you?! It’s been a hot minute since I’ve shown you a steamy succulent stack of gluten free pancakes. But it was well worth the hiatus because oh.my.lanta, these things are supercalifragilisticexpialidocious!

I’ve made my fair share of gluten free almond flour, coconut flour, brown rice flour, etc., etc., pancakes, but never had I ever made hazelnut pancakes until…just now.

Hazelnut Pancakes with Chocolate Coconut Cream (gluten free) | www.theroastedroot.net

I used Bob’s Red Mill’s hazelnut flour and brown rice flour to fashion up this stack. They turn out nutty, fluffy, moist, and insanely addicting.  I’m 98% sure no other stack I’ve made can measure up to these hot cakes, and those are strong words considering my undying love for the gf flippity flapjack.

Can we just address the elephant in the room here? The chocolate coconut cream elephant? The elephant you’re thinking turns a stack of breakfast pancakes into plate of dessert cakes, but totally doesn’t? It’s a real mind blow. Like an Andy Warhol painting. It will, beyond the shadow of a doubt, jettison you into outer space.

Hazelnut Pancakes with Chocolate Coconut Cream (gluten free) | www.theroastedroot.net

The chocolate coconut cream is nothing more than full-fat coconut milk, raw cacao powder, and pure maple syrup. This translates into a naturally sweetened and – I do declare – completely healthful topping for your stack o’ nutrish.

Don’t not do this. Do this.

Hazelnut Pancakes with Chocolate Coconut Cream (gluten free)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 9 pancakes

Ingredients

Instructions

    To Prepare the chocolate coconut cream:
  1. In a medium sized pot, add all ingredients for the chocolate topping and bring it to a full boil. Reduce the heat to a gentle boil and cook until thickened and smooth, stirring consistently, about 25 to 30 minutes.
  2. To Make the Pancakes:
  3. In a mixing bowl, combine the hazelnut meal, brown rice flour, salt, cinnamon, and stir together well.
  4. In a separate bowl, whisk together the eggs, maple syrup, and coconut milk.
  5. Pour the dry mixture in with the wet and mix until combined. Allow the batter to sit 5 to 10 minutes.
  6. Heat a large skillet or griddle to medium heat and add just enough oil to lightly coat the surface.
  7. Measure out a heaping 1/8 cup of pancake batter and pour it on the hot skillet. You will likely need to spread the batter into a circle shape using a spatula or fork. Allow pancake to cook on the first side about 2 to 3 minutes, until the sides set up. Flip and cook another couple of minutes until cooked through.
  8. Serve pancakes with desired amount of chocolate topping and hazelnuts.
http://www.theroastedroot.net/hazelnut-pancakes-chocolate-coconut-cream-gluten-free/

Comments

    • says

      I wouldn’t say the entire world’s problems (cough cough…Ukraine…choke, cough), but they will definitely take the edge off of doing taxes ;) I was thinking about you while I was making these hotcakes AND while writing the post. :D

      • says

        I don’t know…who can be grumpy while eating a stack of hotcakes? Especially with the topping? Couldn’t get any worse…..But, yes. Definitely while doing taxes.

  1. Heidi says

    Oh my lord! Hazelnut is one of my favorite things ever. Trying these this weekend. They look amazing! Thanks!

    • says

      You’re so smart to not not make these ;) So glad you like ‘em, my dear! I’m thinking a pile of these pre-ski (or apres-ski!) is the ticket to a happy and healthy life! ;)

    • says

      omgyesyouwilllovetheeeeeeeeeeeese! #amazing. No seriously, these are right up your alley, being as it is that the whole shabangarooski is allll naturally sweetened! :) MM!!

  2. says

    Well, I only want to go to the outer space that involves THESE pancakes and THAT cream. Because any other kind of outer space just won’t be as awesome.

  3. says

    Omg, omg, omg!! Amazing!! These need to happen as soon as poosible. Chocolate and pancakes are one thing, but chocolate coconut cream!! So excited!

    OH and I am headed to catch up on all you post. For some reason bloglovin has not been updating your feed. Fixed it and now I am off to be amazed! :)

    • says

      I’ve been trying to rope some unlucky soul into doing my taxes for me, and it just doesn’t seem to be panning out the way I had hoped. I have a feeling it’ll come down to an all-night taxalicious blitz with endless stacks of pancakes to keep me from going cross-eyed. Anyhoo, these pancakes rock!! ;)

  4. Emma says

    These look awesome. I have coconut flour, not brown rice flour? How much extra liquid do you think that I would need if using CF? thanks!

    • says

      Ohhhh coconut flour sounds yummy!! If you’re adding 1/2 cup of coconut flour, I’d start by adding 1 more cup of coconut or almond milk. If the batter turns out too thick, I’d add a few tablespoons at a time until it got thinner/creamier. :) Let me know how they turn out!!

    • says

      Thanks so much, Jenni! I’m glad you like the pancakes and I appreciate you including them in your roundup! Have a great weekend!

  5. Heidi says

    I’ve looked at the local grocery store and the food coop and haven’t seen anything called hazelnut meal. is this something you purchased or did you grind it yourself in a food processor? These keep calling my name and want to try them soon! Thank you!

  6. says

    Thanks, love! To date, this is my favorite stack of pancakes. Words…cannot…express….!! Definitely break out them hazelnuts – you will LOVE this stack!

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