Vegan Almond Flour Pancakes

Start your day off right with these fluffy and delicious vegan almond flour pancakes! Made with simple ingredients, these pancakes are gluten-free, dairy-free, and perfect for a healthy breakfast.

Course Breakfast, brunch

Cuisine American

Keyword almond flour, breakfast, brunch, gluten free vegan, pancakes, vegan, vegan almond flour pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 155kcal

Author Sherri Hall

Ingredients

2 cups almond flour
¼ cup tapioca flour or arrowroot flour
2 tablespoon coconut sugar
1 ½ teaspoon baking powder
¼ teaspoon salt
1 cup almond milk
1 flax egg see note
1 teaspoon vanilla extract
1 tablespoon melted coconut oil or vegetable oil plus extra for cooking

Instructions

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!

Notes

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.

Nutrition