Veggies on the counter

Buckwheat and Hazelnut Pancakes

Posted in breakfast & brunch by veggies on the counter on June 25, 2013


I think I just found out the reason why I don’t normally post breakfast recipes in here. I love breakfast and, in fact, mornings are the time of the day when I feel the most hungry. However, shooting breakfast foods is, for me, a bit painful because that means I have to hold back my hunger and only eat after I’ve taken pictures of said foods (which can take a while).

After waking up and drinking a few glasses of water, I go into the kitchen and, usually, cook myself a big bowl of porridge. When I’m feeling lazy, granola with almond milk will do. I like routine and I’m pretty good at sticking to it, so my breakfast doesn’t vary much. Actually, and that might come as shock to some of you, I only tasted pancakes a few years ago, when this book came out and I tried its recipe (which I highly recommend) for the well known breakfast treat. This time around, though,  I decided to create a pancake recipe following my own instinct. I’m not quite sure that was a good idea: my early attempts didn’t come out well, so I kept trying through the whole last week and ended up eating pancakes for breakfast for the most part of it.


There’s no actual science behind making pancakes and you can definitely adjust the process a bit to your own liking. There are people who prefer theirs  fairly thick, while others might like them more on the thinner side. I fit into the former category. For this recipe, and in order for the pancakes to have a good height, I used a metal ring so that the batter didn’t spread to the sides. This is, of course, an optional extra step. For serving, I topped mine with a raspberry-date compote I’ve made early last week, but they do taste heavenly with just a good drizzle of maple syrup on top.


Buckwheat and Hazelnut Pancakes

(makes 4 to 8 pancakes, depending on their size)

 50 g / 1/2 cup hazelnut meal

120 g / 3/4 cup buckwheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon coconut sugar

310 ml / 1 1/4 cups oat milk (or any other dairy-free milk)

melted coconut oil for greasing the skillet

Add all the ingredients (except the oat milk) to a bowl and mix well. Slowly pour in the oat milk and whisk to combine. You’ll get a fairly thick batter, which is what you’re looking for.

Using a pastry brush, grease a large non-stick skillet with the melted coconut oil. Turn the heat to medium and, when the pan is hot, drop for each pancake 3 to 4 tablespoons of the batter. Cook the pancake for 2 to 3 minutes or until its top has just started to set. With a spatula, turn it over and cook for one additional minute.

Repeat the process with the remaining batter. Make sure you grease the pan with additional coconut oil each time you drop the batter into the skillet. Serve the pancakes with agave nectar or maple syrup or, as shown above, with a raspberry-date compote and banana slices.


14 Responses

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  1. Move Eat Create said, on June 26, 2013 at 1:43 am

    Buckwheat and hazelnuts are two of my favorite ingredients – hands down. I am thrilled to see this recipe!

  2. MyFatHeart said, on June 26, 2013 at 2:22 am

    Lovely photos!

  3. mihl said, on June 26, 2013 at 5:42 am

    Breakfast isn’t really a big thing in Germany. I mean, it is. But we don’t cook. We just eat cereal or bread. So I rarely eat pancakes for breakfast, too. We changed our routine at the weekends, though and these are perfect for a Sunday brunch! Thanks for the recipe!

    • veggies on the counter said, on June 26, 2013 at 9:42 am

      Mihl, in all honesty, why would you guys eat pancakes for breakfast when you have the most amazing bread in the world? When I was in Germany a couple years ago, one of the things I liked the most was to go into the bakeries early in the morning and order a few varities of bread. Now that I think about it… I kind of ate my weight in bread during my stay.

  4. Márcia Gonçalves said, on June 26, 2013 at 10:15 am

    Não poderia concordar mais contigo! É terrível tirar fotografias ao pequeno-almoço com o estômago a dar horas :p
    E gostei da ideia dos anéis metálicos, fazem umas panquecas altas e muito mais giras ;)
    Tenho de experimentar esta receita, nunca variei muito dentro das panquecas de trigo e aveia, e está na hora de experimentar outras farinhas.

  5. coconutandberries said, on June 26, 2013 at 4:41 pm

    Oh pancakes how I love you! These look so hearty and I bet they have a great flavour from the buckwheat and hazelnuts.
    I’d forgotten about my metal rings, I should try using them for pancakes too so they keep they’re nice shape.

  6. kmanders said, on June 27, 2013 at 8:19 pm

    Raspberry date compote? That sounds amazing, how do you do it?

    • veggies on the counter said, on June 27, 2013 at 10:24 pm

      Hi! I add about two cups of raspberries (fresh or frozen), a couple tablespoons of water, and eight to ten chopped dates to a saucepan and cook everything together for a few minutes. And that’s it! Quite simple actually.

  7. buckwheathealth said, on July 11, 2013 at 3:47 pm

    Reblogged this on Buckwheat for your health.

  8. dalo2013 said, on July 13, 2013 at 4:02 am

    These look great…nice photos too!

  9. Abby's Kitchen said, on July 14, 2013 at 5:24 pm

    Hi Joana, I made your pancakes this morning and they were delicious! Just FYI, I shared the link to your recipe on my “Welcome to Abby’s Kitchen” facebook page. Thanks!

  10. Kathy said, on February 2, 2015 at 9:48 am

    Olà Joana, descobri hà pouco tempo o teu blog e fiquei encantada! Apetece-me mesmo experimentar jà todas as tuas receitas! Acabei de fazer (e devorar) estas pancakes deliciosas, mas como não tinha avelãs em casa optei por amêndoa moida. Para a proxima hà de experimentar com avelã.

    • veggies on the counter said, on February 2, 2015 at 11:28 am

      Olá Kathy! Fico muito contente por gostares do meu trabalho e ainda mais por teres gostado das panquecas. Obrigada! :)

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