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!
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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:
- Healthy
- Easy To Make
- Gluten Free
- Dairy Free
- Egg Free
- Vegan
- 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?
If so, I'd love to see it. Tag me on Instagram @thisdailydish.Or, leave me a comment below. It makes my day, and your feedback helps other readers!
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?
The Fluffiest Vegan Blueberry Pancakes
How To Make Vegan Chocolate Chip Muffins
The Best Homemade Granola Recipe
Peanut Butter and Banana Overnight Oats
📖 Recipe
Pancakes With Almond flour - Vegan
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Malana M.
Absolutely Delicious! I needed a recipe to use up my almond flour and tried this recipe. These were quick and easy and cooked up light and fluffy. Will make these again. 🙂
L
For anyone wonder, coconut flour is NOT a substitute for the gluten-free flour. I did the proper conversion, but it didn't hold together AT ALL. The flavor was also odd (salt? apple cider vinegar?), but I left out the sugar, so it's not a fair review 🙂 I'm still trying to figure out a way to make healthy pancakes without eggs.
Keri Bevan
Hi there, Coconut flour is notorioulsy difficult to work with and you are riu likght, would not work in this recipe. Try and get some almond flour and use the sugar and see how you like them!
Liz Galvan
I used chick pea flour ( chana dal because i use with Indian recipes) and they came out great!
Keri Bevan
Hi Liz, That's excellent!! Other readers will really benefit from this too. Thank you so much for coming back and letting me know.x
Amanda
Hello Keri! My daughter has an intolerance to wheat, rice, and oats so the gluten free flour wouldn’t work for her. Any suggestions for an alternative? Thank you so much!
Keri Bevan
Hi Amanda, I haven't tried it myself but you could try coconut flour, casava flour, chickpea flour or sorghum flour. Buckwheat flour might also work! Despite its name, it doesn't contain wheat. Let me know how it comes out with any of these options.
Melissa
I tried coconut flour but the mixture didn’t bind, it fell apart sadly!
Rozy F
OMG! These were the best pancakes ever. Even my son loved them. I didn’t tell him I tried a new recipe and he was like, Mom, these came out better than ever 🙂 That’s a win for me. Making these from now on.
Keri Bevan
Awww, that makes my day!! Thank you so much for letting me know.xx
Candace Zoller
Love these for my little allergy boy! Thanks so much for sharing. I am wondering though- is it normal for it to be pretty doughy in the middle after cooked? Every time I’ve made them they don’t cook through (and I’ve tried cooking lower heat for longer and also at medium & higher) it just never cooks through. So it takes me foreverrrr to use up all the batter because I’m trying to get them cooked throigh. I’m using almond flour and for my GF flour I’m using namaste flour. Otherwise I’m using all the same ingredients 🤔
Keri Bevan
Hi Candace, Try putting a lid on the pan for a bit. The steam will cook the inside of the pancake all the way through. I hope this helps!
Deborah
We loved these! We added pecans and hemp hearts for added protein and this is our new fave recipe 😊 Thank you!
Keri Bevan
Those sound fab!! I love the pecans and hemp hearts. Thanks so much for letting me know.
Kathi
No matter how long I cooked them, they were gummy in the middle. What did I do wrong?
Keri Bevan
Hi Kathi, What type of gluten free flour did you use? I find that using a blend with xnathan gum really helps a lot. Bob's Red Mill makes a great gluten free blend.
JC Phelps
I love making pancakes -- it reminds me of my childhood growing up on the farm. Excited to try them with almond flour!
Bernice
Oh wow, those look incredible. Those are some serious pancakes. My favourite part is the crispy dark part around the edges. All great pancakes have those!
Keri Bevan
I hope you enjoy them.x
Debra
Super easy and they came out fluffy just like your photo! A total win in this house.
Keri Bevan
Hi Debra, So glad to hear it!x
Jessica Formicola
This is our most used pancake recipe! So fluffy and they turn out perfectly every time we make them!
Luz Villalobos
Does the flour has to be gluten free? Can it just be organic all purpose flour?
Also, do you allow the batter to rest or only the “buttermilk” mixture.
Thank you!
Keri Bevan
Hi Luz! No, the gluten free flour can easily be replaced with all purpose flour in the same ratio. The batter doesn't need to rest, ony the vegan buttermilk mixture. It takes about 5 minutes for the vinegar and milk to form a "buttermilk." Hope that helps and that you like the pancakes!
Dex
I have never had any success with almond flour pancakes, maybe this recipe will be the one that succeeds, thank you!
Keri Bevan
Hi Dex, I love these pancakes. I hope you like them too. Let me know how it goes!
Sakiena
Can we prepare the batter overnight ? For how long does it stay fresh ?
Keri Bevan
Hi Sakiena, I always recommend making pancakes fresh and not refrigerating the batter. This is because the leavening agent (baking powder) starts working straight away. The longer you leave the batter, the more ineffective it becomes, so they won't be nearly as fluffy. I do make these pancakes ahead and freeze them though! Hope that helps you.
Ingrid
lI had to stop eating eggs and was craving pancakes - these are SO fluffy, and really good. I didn't have quite enough of the gluten-free flour (used Trader Joe's) but did have some TJs Cassava/Cauliflower "flour" and used that for about 1/4 of the GF flour, and they were very fluffy and very good. I have one question - how many servings in the whole receipe? I ended up with 14 pancakes and need to know as I count my macros.
Keri Bevan
Hi Ingrid, That's a great tip on the cassava/cauliflower flour. Thank you for sharing that. I calculated the nutritional information listed beneeth the recipe on 6 very large pancakes. I hope that helps, and I'm glad you liked the recipe!x
Karen
Wow! These pancakes were so light and fluffy.
Keri Bevan
Hi Karen, I'm glad the recipe worked for you. Thanks so much for comment!x
Ana
Hi if i don't have gluten free flour can i use coconut flour?
Keri Bevan
Hi Ana, I haven't tried it, but coconut flour is a bit trickier to work with than other gluten free flours.
Nene
Delicious recipe. I have to say I added some coconut flour because I doubled the recipe and noticed I didn’t have enough of the GF flour. It still came out delicious. My kids thoroughly enjoyed it. Thank you for this amazing recipe.
Keri Bevan
Hi Nene, Thank you. This will be really helpful for other readers, and I'm glad you enjoyed the recipe!
Patricia
I can’t wait to try this recipe a pancake with no eggs thanks. Just have a question can I use any kind of gluten free flour or is it all purpose gluten free flour or the 1 on 1 gluten free flour? Help please this is all new to me.
Patricia
I can’t wait to try this recipe, pancakes without egg thanks. Just a question can I use any other kind of gluten free flour or is it the all purpose gluten free or the 1 on 1 gluten free flour? This is all new for me.
Keri Bevan
Hi Patricia, I've made these with a gluten free flour blend, and they came out perfectly. I just looked at the package, and the blend is rice, maize and buckwheat, but I think any gluten free blend should work. I hope you like them!
Toni
Such a really delicious and healthy pancake recipe!! This quickly became a favorite breakfast for my kids! Thanks!
Keri Bevan
Hi Toni, I'm so pleased you liked them! Thank you for letting me know!
Sara
Oh wow these looks delicious, we love pancakes and have been trying to find a healthier recipe. Can't wait to try these!
Keri Bevan
Thank you Sara. I hope you like them!
Shadi Hasanzadenemati
Oh wow, this looks so delicious. My family is going to devour it!
Keri Bevan
Thank you Shadi! My family loves these too!
Irena
I am so glad to have found this recipe. I usually make my almond pancakes with eggs but had to cut them out for a little while, so this post came at the right time! Also, that photo at the top...I wanted to eat my screen. Thanks
Keri Bevan
You won't miss the eggs at all! Hope you love them. Thank you for your kind words on the photo:)
Shae
I have the worst experience with gluten free egg free pancakes. This one has come closest though. They rise GREAT, crispy edges. But still too wet in the middle. Followed the recipe to a T. Oh and I noticed I have to let them cook much longer than 2 min each side. What am I doing wrong/ overlooking?
Keri Bevan
Hi Irena, Almond flour is a bit more dense than all purpose flour, so try putting a lid over your pan for a minute or so, so the steam from the cooking pancake fully cooks the inside. Sometimes I even add a teaspoon of water to the pan, and then quickly put the lid on.
Sara
These sound absolutely perfect! I can't wait to try them. And I have my eyes on that vegan caramel sauce 🙂
Keri Bevan
Hi Sara, Thank you! Hope you really like them.