You can still enjoy fluffy, delicious pancakes even if you can’t eat gluten. These Hazelnut and Chia pancakes are seriously tasty — they’re gluten-free and refined sugar-free too!
Let’s be clear: I haven’t turned into a health-food fanatic. I still love creamy chicken pies, crispy fish burgers and big, cheesy pasta bakes. I ate my weight in pasta this weekend and managed only one trip to the gym last week — and I’m still limping five days later.
That said, I do enjoy experimenting. I’m not gluten-intolerant, but I have friends and family who are, so I like creating gluten-free alternatives from time to time. These pancakes were born out of a kitchen experiment after a test recipe didn’t work out. With photo props ready and no breakfast in my stomach, I improvised — and this recipe was the result.
We start by combining the dry ingredients in a bowl: ground almonds, gluten-free plain flour, gluten-free baking powder, chia seeds and finely chopped toasted hazelnuts.
Next add the wet ingredients — eggs, milk, vanilla and honey — then whisk until you have a thick batter.
Heat a large frying pan or griddle and brush lightly with coconut or vegetable oil. Ladle the batter into the pan (about 1/4 cup per pancake). Cook in batches, flipping once, for roughly 2–3 minutes per side until golden and cooked through.
While the pancakes cook, make a simple blueberry compote: simmer blueberries with pomegranate juice for about 5–6 minutes until the berries begin to burst and release their juices. Stir in a little cornflour slurry (cornflour mixed with cold water) a splash at a time until the compote reaches your desired thickness. Let it cool slightly before spooning over the pancakes with a generous dollop of Greek yogurt.
I love the crunch you get from the toasted hazelnuts in every bite.
These pancakes are filling — two per serving is plenty. If you prefer a giant stack, five pancakes with about half the compote and Greek yogurt adds up to a larger calorie total, so keep that in mind if you’re tracking intake.
I prefer regular pancakes:
If you’d rather make standard pancakes, try a classic recipe and top with the same compote or the blueberry-lemon cheesecake topping for something a little different.
Can I make them ahead?
Pancakes are best fresh, but you can cool them quickly, layer them between sheets of baking parchment, and store them in a sealed container or bag in the fridge for 1–2 days. Reheat in a toaster or oven before serving. The compote will keep covered in the fridge for 3–4 days.
Other toppings
Swap the blueberries in the compote for blackberries or halved cherries, or try these topping ideas:
- Fresh fruit with whipped cream (strawberries and peach slices work well)
- Bacon and maple syrup
- Fresh fruit with cheesecake cream: 4 tbsp double (heavy) cream whisked with 8 tbsp cream cheese, 2 tbsp icing sugar and 1/4 tsp vanilla extract
- Melted chocolate or warm Nutella with banana
Hazelnut and Chia Pancakes with Blueberry Compote (gluten-free)
Hazelnut and Chia Pancakes with Blueberry Compote (gluten-free)
Nicky Corbishley
10 mins
10 mins
20 mins
4 servings (2 pancakes each)
Breakfast, Brunch
American
Ingredients
- 100 g (1 cup) ground almonds
- 105 g (3/4 cup) gluten-free plain flour
- 1 tsp gluten-free baking powder
- 1 1/2 tbsp chia seeds
- 3 tbsp finely chopped toasted hazelnuts
- 2 eggs
- 100 ml (1/3 cup + 1 tbsp) milk
- 1 tsp vanilla extract
- 2 tbsp honey
- 1 tsp coconut oil (or vegetable oil) for cooking
Compote:
- Approx 200 g (1 1/4 cups) blueberries
- 180 ml (3/4 cup) pomegranate juice (Pom juice recommended)
- 1 1/2 tbsp cornflour mixed with 3 tbsp cold water (slurry)
Also:
- 8 tbsp Greek yogurt, to serve
Instructions
- Add the dry ingredients (ground almonds, gluten-free flour, baking powder, chia seeds and chopped toasted hazelnuts) to a large bowl and mix together.
- Whisk in the eggs, milk, vanilla extract and honey until you have a thick batter.
- Heat a large frying pan or griddle over medium-high heat and brush with coconut or vegetable oil.
- Ladle the batter into the pan (about 1/4 cup per pancake). Cook for 2–3 minutes on each side, flipping once, until golden. Cook in batches, keeping finished pancakes warm in a low oven if needed.
- To make the compote, add the blueberries and pomegranate juice to a small pan. Bring to the boil, then simmer 5–6 minutes until the berries burst and release their juices.
- Stir in the cornflour slurry a little at a time until the compote thickens — you may not need all of the slurry. Turn off the heat and let the compote cool slightly.
- Divide the pancakes between four plates. Top each portion with 2 tbsp Greek yogurt and a spoonful of warm blueberry compote. Serve immediately.
Notes
Can I make them ahead?
Pancakes are best fresh, but you can cool them quickly, layer them between sheets of baking parchment and store in a sealed container or bag in the fridge for 1–2 days. Reheat in a toaster or oven before serving. The compote keeps for 3–4 days refrigerated.
Other topping ideas
Try blackberries or halved cherries in the compote. Other topping options:
- Fresh fruit and whipped cream
- Bacon and maple syrup
- Cheesecake cream (4 tbsp double cream whisked with 8 tbsp cream cheese, 2 tbsp icing sugar and 1/4 tsp vanilla)
- Melted chocolate or warm Nutella with banana
Nutritional information is per serving and approximate. One serving equals two pancakes with one-quarter of the blueberry compote and Greek yogurt.
Nutrition
Carbohydrates: 52 g |
Protein: 16 g |
Fat: 23 g |
Saturated Fat: 3 g |
Cholesterol: 85 mg |
Sodium: 59 mg |
Fiber: 8 g |
Sugar: 23 g
Nutrition information is automatically calculated and should be used as an approximation.
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