Description
Delicious and fluffy vegan almond flour pancakes made with wholesome ingredients like almond flour, mashed banana, and flaxseed. These gluten-free pancakes are quick to prepare and perfect for a healthy breakfast or brunch option.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/4 cup gluten-free flour (or regular all-purpose 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 flaxseed, ground (for flaxseed egg)
- 3 tbsp water (for flaxseed egg)
- 1 tsp pure vanilla extract
Instructions
- Make the flaxseed egg: Mix the ground flaxseed with water in a small bowl and let it sit for about 5 minutes until thickened, creating a vegan egg substitute that helps bind the pancakes.
- Combine wet ingredients: In a medium bowl, whisk together the thickened flaxseed egg, mashed banana, almond milk, and vanilla extract. Add cinnamon if you like for extra flavor.
- Mix dry ingredients: Stir in the almond flour, gluten-free flour (or all-purpose flour), baking powder, and salt into the wet mixture until just combined, being careful not to overmix to keep pancakes fluffy.
- Preheat the pan: Warm a non-stick pan 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 pan. Cook for 2–3 minutes until tiny bubbles appear around the edges, then flip and cook for another 2–3 minutes until golden brown on both sides.
- Serve warm: Stack the pancakes and top with your favorite garnishes such as fresh fruit, maple syrup, nut butter, or coconut yogurt for a delicious breakfast treat.
Notes
- You can substitute almond milk with any plant-based milk like oat, soy, or coconut milk.
- For gluten-free pancakes, ensure to use certified gluten-free flour.
- Do not overmix the batter; a few lumps are okay for fluffier pancakes.
- Cook pancakes on medium heat to prevent burning and ensure they cook through.
- Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 1 month.
