Description
These Vegan Almond Flour Pancakes are a delicious and healthy breakfast option made with wholesome ingredients like almond flour, mashed banana, and a flaxseed egg substitute. Gluten-free and vegan-friendly, they are fluffy, naturally sweet, and perfect for those looking for a nutritious start to their day.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/4 cup gluten-free flour (or regular all-purpose flour if gluten isn’t a concern)
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: 1/2 tsp ground cinnamon
Wet Ingredients
- 1 ripe banana, mashed
- 3/4 cup almond milk (or oat, soy, coconut milk)
- 1 tbsp ground flaxseed (for flaxseed egg)
- 3 tbsp water (for flaxseed egg)
- 1 tsp pure vanilla extract
Instructions
- Make the flaxseed egg: In a small bowl, mix the ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it thickens to a gel-like consistency. This acts as an egg substitute.
- Combine wet ingredients: In a medium bowl, whisk together the thickened flaxseed mixture, mashed banana, almond milk, and vanilla extract. Add ground cinnamon if using for extra flavor.
- Mix dry ingredients: Stir in the almond flour, gluten-free flour, baking powder, and salt into the wet mixture until just combined. Be careful not to overmix to keep the pancakes tender.
- Preheat the pan: Heat a non-stick skillet over medium heat and lightly grease it with vegan butter or oil to prevent sticking.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until tiny bubbles appear around the edges, then carefully flip and cook for another 2–3 minutes until both sides are golden brown.
- Serve: Stack the warm pancakes and top with your favorite garnishes such as fresh fruit, maple syrup, nut butter, or coconut yogurt for a nourishing breakfast.
Notes
- You can substitute almond milk with any plant-based milk such as oat, soy, or coconut milk.
- For a gluten-free version, ensure to use gluten-free flour; otherwise, regular all-purpose flour can be used.
- The flaxseed egg can be replaced with a chia seed egg if preferred (1 tbsp chia seeds + 3 tbsp water).
- Do not overmix the batter to keep pancakes fluffy and light.
- Adjust sweetness by adding a teaspoon of maple syrup or agave to the batter if desired.
- These pancakes reheat well and can be stored in the refrigerator for up to 3 days.
