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 Verwer
Irina VerwerIrina Verwer is a yoga teacher, somatic and Ayurvedic coach, vegan chef and writer. Besides teaching Hatha, Vinyasa and Restorative yoga classes on EkhartYoga, she's written two yogic cookbooks and leads workshops, retreats, private classes and (online) coaching sessions. Irina also offers online courses for yoga teachers on the EkhartYoga Academy.