Hazelnut pancakes

Ingredients

• 240 g Hazelnut flour
• 4 tbsp Coconut yogurt
• 180 ml Almond milk, unflavored
• 2 tbsp Melted coconut oil
• 2 tbsp Lukewarm water
• 1 tbsp Maple sugar
• 1 1/2 tsp Baking soda
• 1 tsp Vanilla paste
• 1 pinch Salt

Method

1. Mix together hazelnut flour, baking soda, maple sugar, and salt in medium bowl.
2. Combine almond milk, coconut yoghurt, vanilla paste, 1.5 tablespoons of coconut oil, and water. Add to dry ingredients.
3. Stir just until blended. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
4. Pancakes are ready when the edges begin to appear dry and you can notice bubbles on the surface.
5. Use a quick flip with a broad spatula to turn pancakes. Bake each side until brown and dry.