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Lower carb hazelnut meal pancakes

Scrumptious pancakes that are high in fibre. Make extra as healthy afternoon snacks. Made with hazelnut meal and chickpea flour to boost fibre, protein and add legumes in an unexpected way.


  • 1/3 cup of plain flour

  • 1/3 cup of wholemeal flour

  • 3 tablespoons of chickpea flour

  • 1/4 cup hazlenut meal

  • 2 teaspoons of baking powder

  • 1 egg

  • 1 cup of plant-based milk

  • 1 teaspoon of vanilla extra

  • Pinch of salt

  • 1 tsp vanilla extract

  • Pinch of salt

  • Extra virgin olive oil to coat pan


  1. Combine all ingredients into a large mixing bowl and mix thoroughly to combine. The batter should be slightly thicker than room temperature. If it is too hard, add a dash of the milk to thin.

  2. Lightly spray your pan tray with cooking oil

  3. Heat the pan to medium heat.

  4. Spoon 1/4 cup of batter onto the pan. Let it cook for 1-2 minutes until bubbles form. Using a flat spatula, carefully flip the pancake to cook the other side for another 1 minute.

I usually make a berry compote to go with these pancakes. It is super easy to make - just put 1-2 cups of frozen mixed berries in a small saucepan and gently cook until the berries soften. Add 1 tablespoon of maple syrup if desired.


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