Healthy Hazelnut Pumpkin Pancakes
Keto Pancakes Pumpkin & Hazelnut
Alright. So let’s talk about breakfast food. Are you a fan? Breakfast is my favorite meal of the day! I prefer to have a savory breakfast. Growing up, I always preferred savory over sweet breakfasts. That’s how we ate breakfast in my country, Poland….eggs, veggies, potatoes, cheese, sausage and some fermented food. So most of the time, this is the type of breakfast I have. Sometimes though, I must admit, I crave something sweeter. Starting my day with a sweet version of breakfast can be a real fall treat!
Fluffy pumpkin pancakes and crepes are my absolute weakness!
These hazelnuts pumpkin pancakes are super yummy and fluffy, as pancakes made with alternative flours. What I like about them is that these babies don’t make my blood sugar spiral out of control, because they are full of protein and don’t have a lot of sugar in them.
Like almost all pancake recipes, this one is quite simple and can be mixed in less than 10 minutes. Even better, I already had everything I needed in the kitchen. I love how prominent the pumpkin flavor is in these pancakes, and along with the combination of spices, they taste like fluffy pieces of pumpkin pie! Next time, I might top them with a cashew whipped cream instead of maple pecan glaze.
Here are diffrent breakast ideas if you would like to make something more savory: Homemade Maple Breakfast Sausage or Turkey Meatballs.
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Ingredients
- 2 1/2 cups hazelnut meal
- 1/2 cup coconut flour
- 1/4 cup arrowroot
- 16 oz pumpkin puree
- 3 eggs
- 2 tbsp cinnamon
- 2 tbsp vanilla extract
- 1/2 lemon juice
- 1 tbsp pumpkin pie spice
- 2 tbsp coconut oil (and more for the pan)
- 1 tsp baking soda
Maple Pecan Glaze
- 1 cup pecans
- 1 tbsp vanilla extract
- 1/4 cup coconut milk
- 1/4 cup maple syrup
- 1/8 tsp maple flavoring
- 1/4 cup water
Instructions
Hazelnut Pumpkin Pancakes
- In a bowl, mix together all the ingredients. Heat a lightly-oiled frying pan over medium-high heat. Pour or scoop the batter onto the frying pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Maple Pecan Glaze
- Put everything in a high-speed blender and blend until silky smooth.
