• ¼ cup Applesauce
  • ¾ cup Almond Milk (Or Non-Dairy Or Regular Milk Of Choice)
  • 2 Tbsp Melted Coconut Oil
  • 2 Tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 cup Whole Wheat Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ½ cup Chopped Hazelnuts
  • Toppings


  • Plain Greek Yogurt
  • Creamy Peanut Butter
  • Chopped Hazelnuts


  1. Mix together applesauce, milk, coconut oil, maple syrup, and vanilla extract.
  2. In a separate bowl, mix together flour, baking powder, and salt.
  3. Combine both your wet and dry mixes thoroughly, then stir in your chopped hazelnuts.
  4. Spread coconut oil on a griddle to coat, and cook pancakes on medium heat (about 3 minutes on each side)
  5. To garnish your pancakes for serving, place a couple of tablespoons of Greek yogurt on one side of a piping bag, keeping one side of it empty. Fill the other side with creamy peanut butter or sunflower butter. Pipe on top of your pancakes for a healthier “whipped cream” topping. Sprinkle with hazelnuts for garnish, and maple syrup if you like!