- March 14, 2016
Eat Drink Paleo’s Hazelnut Pancakes With Blood Orange Sauce Recipe.
Irena Macri had sent us her cookbook Eat Drink Paleo a while bit ago already and gave us full reign to test out a recipe and share it with you guys. We have to be honest, we looked through it several times and love the layout with many bright and beautiful photographs, all of the meals look tantalizing, we just didn’t have a chance to cook from it yet. That will change from now on; it is a great go-to cookbook. The book is divided into fun and playful categories like “Wake up Baby” for breakfasts and it has a quick guide to tell you things like if a recipe has dairy, natural sweeteners, or is fast to prepare. The cookbook is currently available in Canada, Australia, New Zealand and the UK, and Irena tells us that availability in the US will be coming soon!
- 4 eggs
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1 banana, mashed
- 2 tbsp coconut flour
- 1 1/2 cups hazelnut or almond meal
- 1/2 tsp baking soda
- Ghee or coconut oil for cooking
- 2 tbsp ghee or coconut oil
- 3 blood oranges, 2 peeled and sliced, 1 juiced Juice from 1 orange
- 1 tbsp lemon juice
- 2 tsp coconut sugar or raw honey
- 1 vanilla bean, sliced in half
- Start by heating a saucepan over a medium heat with the tablespoons of ghee or coconut oil.
- Once melted, add in the remaining ingredients for the sauce except for the sliced blood oranges, mix well.
- Bring to a simmer then reduce the heat to low.
- Cook for 15 minutes, stirring occasionally.
- While the sauce is cooking, whisk together the eggs, coconut milk, and vanilla extract in a medium bowl.
- Add the mashed banana and gently whisk to mix.
- Next add the coconut flour, hazelnut or almond meal, and baking soda, whisk until well combined.
- Heat a teaspoon of ghee or coconut oil in a large frying pan over medium heat. Spoon about 1?4 cup of the pancake mixture into the pan, do this for as many pancakes that will fit in the pan at once, just remember to leave room to flip them.
- Cook for 2-3 minutes on one side, until bubbles start to appear on the top.
- Flip the pancakes and cook for another minute.
- Transfer the finished pancakes to a serving plate and cover with aluminum foil or a paper towel to keep them warm.
- Cook the remaining pancake mixture in batches, adding more ghee or coconut oil to the pan as needed.
- Once finished, serve the pancakes and drizzle some of the sauce over them.