Description
Delicious and fluffy Vegan Almond Flour Pancakes made with wholesome ingredients like almond flour, mashed banana, and a flaxseed egg substitute. These gluten-free pancakes are perfect for a nourishing and satisfying breakfast, offering a dairy-free, egg-free option that’s packed with flavor and easy to prepare in just 22 minutes.
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 tsp pure vanilla extract
Flaxseed Egg
- 1 tbsp flaxseed, ground
- 3 tbsp water
Instructions
- Make the flaxseed egg: In a small bowl, combine the ground flaxseed with water and let it sit for about 5 minutes until it thickens to a gel-like consistency, which will act as a vegan egg substitute.
- Mix wet ingredients: In a medium bowl, whisk together the thickened flaxseed egg, mashed banana, almond milk, and pure vanilla extract. If using, add the ground cinnamon for extra flavor.
- Combine dry ingredients: Stir in the almond flour, gluten-free or all-purpose flour, baking powder, and salt into the wet mixture until just combined. Avoid overmixing to keep pancakes tender.
- Preheat the pan: Heat a non-stick skillet or frying pan over medium heat and lightly grease it with vegan butter or a small amount of oil to prevent sticking.
- Cook pancakes: Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2–3 minutes on the first side, watching for tiny bubbles forming around the edges. Then, carefully flip and cook another 2–3 minutes until the pancakes are golden brown and cooked through.
- Serve warm: Stack the pancakes on a plate and top with your favorite garnishes such as fresh fruit, maple syrup, nut butter, or coconut yogurt. Enjoy immediately for the best texture and flavor.
Notes
- The flaxseed egg can be prepared ahead and stored for up to 24 hours in the refrigerator.
- For a gluten-free option, ensure to use certified gluten-free flour.
- Adjust the almond milk quantity slightly if batter is too thick or thin for pouring.
- Use ripe bananas for natural sweetness and better flavor.
- These pancakes freeze well; reheat gently in a toaster or on a skillet.
