These fluffy vegan almond flour pancakes are the perfect breakfast or brunch! They are made with simple ingredients, but these pancakes are fluffy, tender, and full of flavor. They are also gluten-free and grain-free, making them a great option for people with dietary restrictions. Add maple syrup, fresh fruit, and your favorite toppings for the ultimate breakfast food!
Why You'll Love This Recipe
- These vegan almond flour pancakes are quick and easy to make.
- They are delicious any time of the day!
- Serve for busy weekday breakfast, weekend brunch, or breakfast for dinner.
- The almond flour gives the pancakes a slightly nutty flavor that is perfectly balanced by the sweetness of any toppings.
- These pancakes are made with whole food ingredients. In addition, they are a good source of protein and fiber.
- The batter comes together quickly, and the pancakes cook in just a few minutes.
- You can customize these pancakes to your liking by adding different toppings or flavors.
- They are Paleo-friendly, grain-free, gluten-free, dairy-free, egg-free, and vegan.
- Check out these Almond Milk Pancakes are another breakfast favorite!
Ingredients & Substitutes
Get all the details on these simple ingredients in the recipe card found at the bottom of the post. Find the full vegan almond flour pancakes recipe below.
For the best results, use finely blanched almond flour. Do not use almond meal.
A little coconut flour helps thicken up the pancake batter.
Use any granulated sugar. For refined sugar-free, use coconut sugar, allulose, erythritol, stevia, or monk fruit.
Baking powder helps these pancakes become soft and fluffy.
Salt helps balance out the flavors.
Use any type of plant-based milk. I prefer almond milk but feel free to use oat milk, coconut milk, cashew milk, or macadamia milk.
To make the flax egg, combine ground flaxseed with water. This acts as the egg replacement. Feel free to use a chia egg if needed.
Vanilla extract adds a cozy flavor.
Lastly, use melted coconut oil or vegetable oil to thin out the batter.
Taste & Texture
The taste and texture of these vegan almond flour pancakes are similar to traditional pancakes, but they are slightly lighter and have a more nutty flavor.
The almond flour gives the pancakes a slightly chewy texture that is still soft and fluffy.
How to Make
First, in a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens. Set aside.
In a large bowl, whisk together the almond flour, tapioca flour, sugar, baking powder, and salt.
In a separate bowl, combine the almond milk, flax egg, vanilla extract, and melted coconut oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with coconut oil.
Pour ¼ cup of pancake batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
Cook until bubbles form on the surface of the pancakes and the edges start to look set, usually about 2 to 3 minutes.
Carefully flip the pancakes and cook for an additional 1 to 2 minutes on the other side, or until they are golden brown and cooked through
Remove the pancakes from the skillet and keep them warm.
Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Finally, serve these vegan almond flour pancakes!
Expert Tips for Success
Here are some tips for making the best vegan almond flour pancakes.
Use finely blanched almond flour, not almond meal.
Do not overmix the batter. Overmixing will make the pancakes tough.
Allow the batter to rest for at least 5 minutes. This helps thicken it.
Cook the pancakes over medium heat. This will help to prevent them from burning.
In addition, keep a close eye on the pancakes.
Serve the pancakes immediately with your favorite toppings!
Flavor Variations & Add-Ins
Here are a few ideas for flavor variations for these vegan almond flour pancakes.
- Spiced pancakes: Add a pinch of cinnamon, nutmeg, or ginger to the batter for a warm and flavorful twist.
- Fruity pancakes: Stir in ½ cup of mashed berries or chopped fruit to the batter.
- Chocolate pancakes: Add ¼ cup of cocoa powder to the batter for a rich and decadent flavor.
- Pumpkin pancakes: Add ½ cup of canned pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter for a fall-inspired flavor.
- Nutella pancakes: Spread Nutella on cooked pancakes and top with sliced bananas and hazelnuts.
In addition, here are a few ideas for add-ins for these vegan almond flour pancakes:
- Nuts and seeds: Sprinkle chopped nuts or seeds on top of the pancakes before serving.
- Fruit: Top the pancakes with fresh fruit, such as berries, bananas, or apples.
- Yogurt: Drizzle the pancakes with yogurt or plant-based yogurt.
- Syrup: Top the pancakes with your favorite syrup, such as maple syrup, honey, or agave nectar.
- Whipped cream: Top the pancakes with plant-based whipped cream.
How to Serve & Store
These vegan almond flour pancakes are best served fresh and hot!
Add your favorite toppings. Fresh fruit, nuts, plant-based yogurt, maple syrup, and peanut butter are great options.
For a more indulgent option, top with vegan chocolate chips!
These pancakes can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To store the pancakes, let them cool completely and then place them in an airtight container.
To reheat the pancakes, thaw them overnight in the refrigerator. Then, reheat them in a pan or toaster oven until heated through.
If you are storing the pancakes in the refrigerator, place a piece of parchment paper between each pancake to prevent them from sticking together.
If you are storing the pancakes in the freezer, you can freeze them individually or in batches.
When reheating the vegan almond flour pancakes, be careful not to overcook them, as they can become dry.
Frequently Asked Questions (FAQs)
Yes, you can make these pancakes ahead of time and store them in the refrigerator or freezer. To make the pancakes ahead of time, cook them according to the recipe and then let them cool completely. Once the pancakes are cool, you can store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Yes, you can use other flours instead of almond flour. Some good options include oat flour, buckwheat flour, or quinoa flour. However, keep in mind that the flavor and texture of the pancakes may be different if you use a different flour.
To prevent the pancakes from sticking to the pan, make sure the pan is well-greased. You can grease the pan with a small amount of oil or vegan butter.
To make sure your pancakes are cooked through, cook them until they are golden brown on both sides. You can also insert a toothpick into the center of a pancake and check to see if it comes out clean.
Vegan pancakes might be gooey if they are not cooked long enough. In addition, the batter may be too thin or too wet.
No, Aunt Jemima pancakes mix contains dry milk powder. Therefore, it is not vegan.
Yes, these almond flour pancakes are gluten-free!
Nonstick Skillet: This is my favorite nonstick skillet for any recipe.
Griddle: This griddle is great for making these vegan almond flour pancakes.
You May Also Enjoy
- Vegan Buckwheat Pancakes
- Vegan Banana Oat Pancakes
- Baked Vegan Donuts
- Lemon Poppy Seed Muffins
- Vegan Banana Bread
Vegan Almond Flour Pancakes
- First, make the flax egg. In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens. Set aside.
- In a large bowl, whisk together the almond flour, tapioca flour, sugar, baking powder, and salt.
- In a separate bowl, combine the almond milk, flax egg, vanilla extract, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, a few lumps are okay. Let the batter sit for 5 minutes to thicken slightly.
- Heat a nonstick skillet or griddle over medium-high heat and lightly grease it with a small amount of coconut oil.
- Pour about 3 tablespoons of batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
- Cook until bubbles form on the surface of the pancakes and the edges start to look set, usually about 2 to 3 minutes.
- Carefully flip the pancakes and cook for an additional 1 to 2 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm.
- Repeat the process with the remaining batter, adding more oil to the skillet as needed.
- Finally, serve your vegan almond flour pancakes with your favorite toppings such as fresh berries, maple syrup, dairy-free yogurt, or nut butter!
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
- To make the flax egg, combine 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it sit for 5 minutes until it thickens.
- Use finely blanched almond flour for the best texture. Do not use almond meal.
- If your pancake batter is too runny, allow it to sit for 10 minutes. This usually thickens it. Or, add slightly more almond flour to the batter.
- Unlike regular flour, almond flour has the tendency to brown quickly. Keep an eye on the pancakes.
- To keep the pancakes warm, I like to place them on a baking sheet in the oven at 200 degrees Fahrenheit. Store them here while you continue cooking the pancakes.
- Store leftovers in the fridge for up to 3 days.
©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.