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Super Fluffy Hazelnut Whole Wheat Pancakes

Courtney Crary

Super Fluffy Hazelnut Whole Wheat Pancakes

Airy, nutty pancakes made with tangy soy buttermilk, toasted, ground hazelnuts, fragrant cinnamon, and nutty whole wheat flour to create heaps of holiday flavor, perfect for Christmas morning. Serve with vegan whipped cream, berries, a drizzle of maple syrup, and a few extra hazelnuts for a festive brunch the whole family will enjoy.

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Super Fluffy Hazelnut Whole Wheat Pancakes

Super Fluffy Hazelnut Whole Wheat Pancakes

prep time: 5 Mcook time: 15 Mtotal time: 20 M
Super fluffy, nutty pancakes made with soy buttermilk and toasted, ground hazelnuts. Serve with vegan whipped cream, berries, a drizzle of maple syrup, and a few extra hazelnuts for the perfect weekend brunch.

ingredients:

  • 2 cups Whole Wheat Flour
  • 2 Tbsp Baking Powder
  • 1 tsp kosher salt
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 cups plain, unsweetened soy milk
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp pure Maple Syrup
  • 1/2 cup unsalted hazelnuts, toasted

instructions:

How to cook Super Fluffy Hazelnut Whole Wheat Pancakes

  1. Heat a nonstick pan over medium heat.
  2. In a small bowl, combine the soy milk and apple cider vinegar.  Set aside.
  3. Using a blender or food processor, grind the hazelnuts into a flour.
  4. In a mixing bowl, combine the flour, baking powder, kosher salt, and toasted hazelnuts.
  5. Slowly add the soy buttermilk and maple syrup, whisking to combine.  
  6. Test to ensure that the pan is hot by flicking some water in the pan.  If the water immediately pops and sizzles when it hits the pan, it's ready to use.
  7. Drop 1/2 cup of the pancake mixture into the pan.  (see recipe notes for additional help on cooking pancakes without oil)
  8. Allow the mixture to cook until several air holes appear on the top, then flip it over and cook for a few additional minutes on the other side.
  9. Repeat the cooking steps until all of the batter is gone. 
  10. Serve with your favorite fixin's.  I enjoy a few chopped hazelnuts, an additional sprinkle of cinnamon, berries, and pure maple syrup.  

Calories

359.41

Fat (grams)

12.12

Sat. Fat (grams)

1.08

Carbs (grams)

55.95

Fiber (grams)

8.65

Net carbs

47.30

Sugar (grams)

7.64

Protein (grams)

12.03

Sodium (milligrams)

1320.33

Cholesterol (grams)

0.00
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About the Recipe:

All too often, “healthy” pancakes= sad, flat pancakes. Not so with these airy cakes! The generous amount of baking powder provides a much needed boost for these nutty whole wheat pancakes.

Why hazelnuts, you may ask?

These pancakes work just fine without the hazelnuts. If you don’t want them (or the added calories), just leave them out! I had a lot of hazelnuts in my pantry leftover from the holiday season that I wanted to put to good use. Hazelnuts, especially toasted hazelnuts, immediately remind my brain of nutella. I don’t even need to add chocolate; my lizard brain tastes hazelnuts and lights up like a Christmas tree with excitement. So, these pancakes served to use up my hazelnut reserves AND reward my sweet, little anxiety-ridden brain with nutella flavors.

The combination of toasted hazelnut and cinnamon made the chilly February weekend mornings we enjoyed these so very cozy. While these would make a perfect Christmas breakfast, I staunchly believe they are a powerful weapon against all Northern winter doldrums.

I recommend serving these with some coarsely chopped, toasted hazelnuts, a sprinkle of cinnamon, pure maple syrup, and some lovely fruit. The “whipped cream” you see in the photos is actually whipped aquafaba with vanilla and maple syrup. While I did enjoy it with these pancakes, it didn’t turn out quite as I wanted (so I’m not sharing the recipe with you all just yet). It sure looks pretty, though!

Keep reading for recipe notes…

RECIPE NOTES:

  1. Just like with dairy, combining soy milk (or any plant-based milk) with an acid will slightly curdle the milk, creating buttermilk! So much more fancy than regular milk, right? Just combine those two things in a bowl and let it sit for about 5 minutes for the acid to work its magic.

  2. Don’t like soy milk? That’s okay- use whatever kind of plant milk you prefer (you could even use hazelnut milk for some extra nutella-y flavor)

  3. There is no need to grease your pan in this recipe. All you need to do to ensure the pancakes don’t stick it let the pan heat up!! This is true of alllll cooking without oil. Food added to a hot pan is much less likely to stick. So let your pan heat over medium for as long as it takes (if you have a gas range, this will be much faster than an electric stovetop). Once you’ve poured the batter into the pan, leave it alone until about a dozen air holes appear on the top.

  4. If you can’t find unsalted, toasted hazelnuts: buy raw hazelnuts, grind them up, and toast them in your nonstick pan over medium heat. Stir them frequently so they don’t burn, and remove from the heat as soon as they smell extra nutty (less than 5 minutes). I found very affordable unsalted, raw hazelnuts at Aldi’s.

If you make these pancakes, I want to know! Tag me on instagram @notlikemama. I’d love to see your version of this recipe!

I hope these pancakes help you get through the last bit of this cold (but snowless :( ) winter we’ve been having.

Happy Cooking,

Courtney

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