Vegan Almond Flour Pancakes

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a stack of vegan almond flour pancakes with blueberries and raspberry on top

4.75 from 4 votes

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www.theconsciousplantkitchen.com

These fluffy Vegan Almond Flour Pancakes are easy, fluffy, vegan, gluten-free pancakes with no banana! As a result, they are lower in carbs than regular vegan pancakes since almond flour, like coconut flour, contains fewer carbs than a regular flour blend. Serve them stacked with berries and a drizzle of maple syrup for the best vegan gluten-free breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-almond-flour-pancakes/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: pancakes (1/4 cup)

Calories: 126.6kcal

Author: Carine Claudepierre

Ingredients

1 cup All-Purpose Gluten-Free Flour (note 1)
1 cup Almond Flour (note 2)
1 tablespoon Baking Powder
1 ½ cup Almond Milk (note 3)
2 teaspoons Apple Cider Vinegar (note 4)
2 tablespoons Olive Oil (note 5)
2 tablespoons Maple Syrup (note 6)
1 teaspoon Vanilla Extract
¼ teaspoon Salt

US Customary - Metric

Instructions

In a small bowl, whisk plant-based milk and apple cider vinegar. Set aside for a few minutes until it curdles.
In another large bowl, whisk all-purpose gluten-free flour, almond flour, baking powder, and salt.
In the bowl with the dry ingredients, add the vegan buttermilk made in step 1, oil, vanilla extract, and maple syrup.
Whisk to bring ingredients together into a smooth pancake batter.
Warm a pancake griddle or crepe pan over medium heat. Spray the pan with cooking oil spray.
Scoop out 1/4 cup of pancake batter and cook for 2-3 minutes until easy to flip on the other side.
Flip and cook for an extra minute.
Serve with maple syrup and fruit of choice.

Equipment

Notes

Note 1: You can also use all-purpose flour, but the recipe won't be gluten-free.

Note 2: Almond meal works, but the texture is grainy.

Note 3: Use any plant-based milk you love.

Note 4: Or lemon juice or lime juice.

Note 5: Or an oil, or applesauce if oil-free.

Note 6: Use sugar-free syrup for lower carb option.

Storage - Store leftover almond flour pancakes in the refrigerator in an airtight container for up to 3-4 days, or freeze them for up to 1 month. Thaw in the fridge the day before.

Nutrition