Puffy Pancakes

Puffy cloud like pancakes….my first egg filled pancakes, gluten free, with pear, hazelnut and chocolate protein sauce! Positively dreamy!

Pears are a little hit and miss at the moment but I managed to pick up some deliciously juicy ripe ones last week and could think of nothing better than combining them in my first gluten free pancakes that were to include an egg.

They were positively perfect!! Thick, light, fluffy and they reheated beautifully…added bonus when you make a double batch and have them for breakfast two days running!

I have said I won’t be using eggs unnecessarily in my cooking or baking but I just had to give pancakes a whirl. I instantly fell in love. They cooked through a hell of a lot quicker than vegan pancakes and were most definitely more filling.


The chocolate protein sauce I drowned them also lent a helping hand in the satiety stakes.

I almost went with almond meal and buckwheat flour but decided to whizz up a batch of hazelnut flour…I’ll most definitely be adding a bag of this to my shopping cart in my next iHerb order for convenience sake!

Roasted sweet soft juicy pear…if you have a super ripe soft pear I’d suggest just combining it as it is. Although mine was ripe it was still a little more on the firm side.

On my breakfast to do list this week is to try out Tina’s two ingredient pancake!

For those of you waiting on a vegan friendly recipe…in case you missed it the sweet potato chocolate fudge cake went up yesterday!!


I’ll let you in on a pancake secret…I never end up eating mine as a stack. I always disassemble them, lay them flat on a large plate and spread the toppings over each one of them post taking snaps of them!

What’s your favourite gluten free pancake recipe, eggs or no eggs? Link me up!

Pear & Hazelnut Gluten Free Pancakes

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 8 minutes

Keywords: fry breakfast gluten-free vegetarian almond meal almond milk egg hazelnuts


Ingredients (Serves 1)


    • 1/2 cup (60g) buckwheat flour
    • 1/8 cup (15g) hazelnut flour (ground from raw hazelnuts)
    • 1 tsp maple syrup
    • 1 tsp melted coconut oil
    • 1 egg whisked
    • 60ml (1/4 cup) almond milk
    • 1/2 tsp vanilla extract
    • 1 tsp gluten free baking powder
    • 1/4 tsp cinnamon
    • Pinch of ground ginger (optional)
    • 3 tbsp applesauce (unsweetened)
    • 1 large pear diced and roasted for 15-20 minutes depending how ripe it is at 180C (350F)
    • Toasted hazelnuts and chocolate protein sauce to serve


    Whisk together egg, milk, maple syrup, vanilla and coconut oil.

    Whisk in the flour and hazelnut meal.

    Whisk in baking powder.

    Finely dice half of the roasted pear and combine and mix up in to the batter.

    Heat a medium non stick skillet lightly greased with coconut oil if you’re unsure about it’s non stick capabilities!

    Once hot pour 1/4 cup measures of the batter in to the pan. I made two at a time in a 10 inch skillet.

    Allow to cook for 4 minutes before flipping and cooking for a further 2-3 minutes.

    Repeat with remaining batter. I got five pancakes out of mine!

    Serve topped with toasted hazelnuts, remaining pear and chocolate protein sauce.

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    1. These look perfect! I have 10 days left of my gluten free trial run, and pancakes are my favorite breakfast….but they are difficult to get right gluten free! These look wonderful and I will have to try! Maybe with almond flour instead though. I love coming back from a hard training run to a nice stack of pancakes! Now I can!

    2. I’ve never used hazelnut flour before! Just almond flour or sunflower seed flour as far as nuts/seeds go. But I bet that would add a great flavor. And I’ve never had chocolate/pear together before either. Great recipe!