Chocolate Hazelnut Pancakes

I know such a long name, but these guys not only taste delicious, but will keep you feel full and satisfied and help prevent between meal snacking. Making these in a sheet pan just makes making breakfast that much simpler so you don’t have to stand at the stove. Of course almond flour can be used, but I actually prefer using a combination of Brazil nuts and sunflower seeds, since it feels like there is an overuse of almonds and almond flour in so many recipes. Simply grind your nuts and seeds until a ‘flour-like’ consistency. These high fat and protein pancakes are a win-win.

3/4 cup plant milk

4 eggs

4 Tablespoons coconut oil

1 1/2 teaspoons vanilla

1 1/2 cups brazil nut flour (or almond flour)

1/2 cup sunflower seed flour (or almond flour)

2 Tablespoons coconut flour

1 1/2 teaspoons baking powder

Top with:

chocolate hazelnut butter, shredded coconut and pomegranate seeds

Method:

1. Preheat oven 400F/200C.

2. Line a 9x13” pan with parchment paper and coat with oil of choice.

3. In a large mixing bowl, combine all ingredients until combined.

4. Pour into the baking pan and spread batter evenly.

5. Bake for 15 minutes or until a toothpick comes out clean and slight golden brown.

6. Cool slightly and slice into squares and serve with: chocolate hazelnut butter, shredded coconut and pomegranate seeds