Pancakes With Almond flour - Vegan
This vegan pancake recipe uses almond flour and gluten free flour. You won't believe that these pancakes are totally dairy and egg free! They're fluffy and moist, and love to partner up with maple syrup.
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.
Nutrition
Calories: 213kcalCarbohydrates: 23gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 502mgPotassium: 3mgFiber: 4gSugar: 5gVitamin A: 89IUCalcium: 245mgIron: 2mg
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