Delicious date buckwheat pancakes with a crunchy hazelnut topping, perfect for breakfast. Enjoy these soft and fluffy pancakes made with a blend of buckwheat and gluten-free flour, complemented by a nutty crunch of hazelnuts and spices.
1: Preheat the oven to 375 degrees.
2: In a food processor, combine hazelnuts, buckwheat flour, cardamom, cinnamon, and sea salt; pulse until finely chopped.
3: Slowly pour agave into the food processor to coat the mixture, pulsing as you pour.
4: Add butter in cubes and pulse until the mixture sticks together.
5: Spread the mixture on a baking sheet evenly and bake for about 5 minutes.
6: Stir and continue baking for 2-3 minutes until golden brown; let cool.
7: In a small bowl, whisk together eggs, buttermilk, and date syrup. Gradually whisk in melted butter.
8: In a medium bowl, mix all dry ingredients.
9: Combine wet and dry ingredients until mixed, ensuring no clumps remain.
10: Warm coconut oil in a large skillet over medium heat.
11: Pour batter into small circles using 1/4 cup measurements.
12: Cook until bubbles form on top, then flip and cook until lightly browned.
13: Serve warm topped with butter, syrup, and the hazelnut crunch.
