Say hello to the best almond flour pancake recipe... and it's vegan! That's right, these delightfully fluffy pancakes are super moist with a lovely nutty flavor. You'd never guess they have no eggs, dairy or gluten!
If you've tried my almond flour peanut butter cookies, you'll know how much I like this healthy flour replacement. So, how do you make an amazing egg free pancake with almond flour? I'll show you the secret to uber fluffy pancakes that are:
- Easy To Make
- Gluten Free
- Dairy Free
- Egg Free
- No bananas in sight!
Now, let's have a look at all the reasons almond flour is so good for you.
What Are The Health Benefits Of Almond Flour?
Almond flour is rich in:
- Manganese: Helps the body clot blood effectively, allowing it to heal from injuries.
- Magnesium: Magnesium has a calming effect and can help control sugar levels.
- Monosaturated Fats: Monosaturated fats help control cholesterol level, which means it's a major factor in heart health.
- Vitamin E: Vitamin E helps maintain healthy eyes and skin, and it boosts the bodies immune system.
- Protein: Almond flour is surprisingly high in protein (21% by weight.)
Plus, almond flour is naturally:
- Gluten Free
- Paleo Friendly (if not used in combination with grain based flours.)
- Low on the glycemic index.
- Low In carbs and high in fiber.
How To Make Almond Flour Pancakes
- Firstly, make your vegan buttermilk by combining the almond milk with the apple cider vinegar. Vegan buttermilk makes a great egg replacer! Set this aside for about 10 minutes and allow it to curdle.
- Sift your dry ingredients (including your almond flour) into a large bowl. I know it's tempting to skip this step, but it really does make a difference to the fluffiness and light texture of your pancakes.
- Now add your vanilla to the vegan buttermilk and pour the wet ingredients into the bowl. Stir gently, being careful not to over, mix or your pancakes will be thick and dense.
- Heat your vegan butter in a non-stick fry pan. Add the batter to the pan ¼ cup at a time . Allow the pancakes to cook for 1-2 minutes on each side. Almond flour pancakes darken quicker than wheat flour pancakes.
- Serve with maple syrup and whatever toppings you fancy. Enjoy!
Variations On Pancakes With Almond Flour
Feel free to get creative and add fruits, nuts and spices that appeal to you. Here's a few suggestions:
- Add a little cinnamon and serve with applesauce.
- Try this Vegan Caramel Sauce by Who Needs Salad.
- Top with bananas.
- Add a handful of dark chocolate chips. Yummy! For more information on choosing a brand of chocolate chips that are suitable for vegans, check out my article " Are Chocolate Chips Vegan?"
- Make almond flour waffles with this recipe. Just be sure to grease your waffle iron well.
- Make apple pie almond flour pancakes by sauteing one peeled and chopped apple in a bit of vegan butter. Sprinkle with cinnamon and nutmeg and tip them into the batter. Voila! Apple almond flour pancakes!
- Blueberries are always a winner.
- Serve with a side of my popular Air Fryer Breakfast Potatoes.
Did You Make This Recipe?
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Frequently Asked Questions
This recipe is not suitable for a koto diet unless you replace the sugar with erythritol and the gluten free flour with an equal amount of almond flour.
Almond flour needs to be kept in a cool dark place. If the package is unopened, it's fine to store it in a cupboard. However, once the package is opened, you should store it in the refrigerator (for 3-6 months) or freezer for (6-12 months.)
Yes, like all nut flours, almond flour contains oils that can go rancid. If your almond flour doesn't smell nutty and fresh or contains mold, do not use it.
Craving More Easy Vegan Breakfast Recipes?
Pancakes With Almond flour - Vegan
- 1½ cups almond milk *or any plant based milk you prefer
- 1 teaspoon apple cider vinegar
- 1 cup almond flour *do not use almond meal
- 1 cup gluten free flour *like Bob's Red Mill gluten free flour
- 1 tablespoon baking powder
- 2 tablespoon sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon vegan butter *or coconut oil
- Firstly, make the vegan buttermilk by combining the almond milk with the apple cider vinegar. Set this aside for about 10 minutes and allow it to curdle.
- Sift together the dry ingredients (including your almond flour) into a large bowl.
- Add the vanilla to the vegan buttermilk and pour the wet ingredients into the bowl. Stir gently, being careful not to over mix.
- Heat vegan butter in a non-stick fry pan. Add the batter to the pan ¼ cup at a time . Allow the pancakes to cook for 1-2 minutes on each side. Almond flour pancakes darken quicker than wheat flour pancakes.
- These almond flour pancakes will stay fresh in the fridge for up to five days in an airtight container. They'll stay fresh for 6 months in the freezer.
- To reheat: from the fridge, reheat in a microwave or in a pan with a small amount of oil. From the freezer, allow the pancakes to thaw in the fridge before reheating.