This gluten-free pancake recipe features a perfect touch of sweetness and a rich flavor from buckwheat flour. It's topped with a delicious crunch made from nuts, spices, and butter, making it a delightful breakfast treat.
1: Preheat the oven to 375 degrees, optionally using the convection setting.
2: In a food processor, combine hazelnuts, buckwheat flour, cardamom, cinnamon, and sea salt, and pulse until finely chopped.
3: Slowly pour in agave while pulsing to coat the mixture, then add butter in cubes and pulse until the mixture starts to stick together.
4: Spread the mixture on a baking sheet and bake for approximately 5 minutes, stirring halfway.
5: Bake for another 2-3 minutes or until golden brown, then let cool.
6: In a small bowl, whisk together eggs, buttermilk, and pure date syrup, then add melted butter while whisking.
7: In a medium bowl, whisk all dry ingredients together.
8: Combine the wet and dry ingredients until just mixed.
9: Heat coconut oil in a large cast-iron skillet over medium heat.
10: Pour ¼ cup of batter into the skillet for each pancake and flip when bubbles form on top, cooking until lightly browned on each side.
11: Serve warm with butter, syrup, and the crunch topping.
