Hazelnut pancakes – gluten-free, vegan, and sugar-free

Decadent yet amazingly healthy, these pancakes are vegan, gluten-free and sugar-free and full of nourishing and healing ingredients.


These hazelnut pancakes are simple to make and are perfect for a weekend breakfast. The ingredients below are the flavours I like to use but you can always vary the vanilla, cinnamon, cardamom and ginger depending on your taste and what you have available. 


Makes 12-15 small pancakes. 

  • 2 cups buckwheat flour
  • ¼ cup coconut flour
  • ¼ cup linseed
  • 1 tsp baking powder
  • 1 tsp arrowroot powder
  • ¼ tsp baking soda
  • 1 tsp vanilla (scraped from a pod)
  • 1 tsp cinnamon
  • ¼ tsp cardamom
  • ¼ tsp ginger
  • 2 – 3 cups hazelnut milk


  1. Stir, blend or mix all ingredients into a smooth batter. Start with the lowest amount of hazelnut milk and add more gradually if needed. 
  2. Heat some coconut oil in a pan. Scoop about ¼ cup of the batter in the pan. If there’s room in your pan for an extra pancake, scoop it in. (I made a few batches of four small pancakes in my pan).
  3. Brown the pancakes on both sides. 
  4. Serve with some nut butter, crushed hazelnuts and cinnamon.
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Irina VerwerIrina Verwer is a yoga teacher, Somatic therapist, intimacy coach, Ayurvedic practitioner, vegan chef and writer of two yogic cookbooks. Very grateful for and inspired by all of her teachers, Irina has created a unique style of teaching that is both intense and gentle.