Vegan almond flour pancakes are the perfect healthy and plant-based way to start your day. Naturally gluten-free and made with whole-food ingredients, they’re thick, fluffy, and absolutely delicious! Oil-free and egg-free.
I LOVE pancakes! What’s not to love? There’s nothing better on Saturday morning than a huge stack of fluffy vegan pancakes. But, out of all the vegan pancake recipes here at Shane & Simple, I’ve yet to make a truly gluten-free pancake…until now! And, OH…MY…GOODNESS!
Ladies and gentlemen, VEGAN ALMOND FLOUR PANCAKES!
Almond flour pancakes are a great option for anyone looking for a gluten-free, high-protein breakfast. Almond flour is not only gluten-free but also provides a nutty flavor that complements the sweetness of the pancakes. These are guaranteed to make your mornings a little bit sweeter.
In this recipe, a mixture of almond flour, gluten-free flour, and almond milk are combined into a batter. Baking powder and baking soda, with the help of a little vinegar, provide lift and make the almond pancakes fluffy. And, a little bit of sweetness is added with maple syrup and an optional dry sweetener.
The pancake batter is poured onto a hot nonstick skillet or griddle and cooked until light and crispy. It’s a filling, healthy, and delicious breakfast that’s quick and easy to make.
Here is everything you will need:
- almond flour
- gluten-free flour (Bob’s Red Mill 1 to 1 Gluten-free Baking Flour)
- baking powder and baking soda
- dry sweetener of choice (date sugar, organic cane sugar, SUCANAT, etc.)
- unsweetened almond milk or any non-dairy milk
- pure maple syrup
- white vinegar
See the recipe card for exact measurements and detailed instructions.
How To Make Vegan Almond Flour Pancakes
You won’t believe how easy it is to make these vegan almond flour pancakes! Here is a quick look at the steps with a few photos.
Whisk all of the dry ingredients together in a large mixing bowl
In a separate bowl, mix together the milk, maple syrup, vinegar, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix well until the batter is smooth.
Heat a non-stick skillet over low to medium heat, add ¼ cup of batter, and cook for 2-3 minutes. When the edge looks dry and you see a couple of bubbles flip and cook for one more minute.
Serve these pancakes with warm maple syrup, fresh berries (strawberries, raspberries, and blueberries are my favorite), or sliced bananas.
Hint: the cooking times for the pancake are merely a general guide. The best way to determine if the almond flour pancake is cooked is by watching. Once the edge starts to dry out and the bottom is golden, flip the pancake and cook for 1-2 minutes.
Here are a few substitution suggestions, just in case you were wondering…
- Flour – if don’t care about the pancakes being gluten-free you can use whole wheat pastry flour. You can also use gluten-free oat flour as well.
- Milk – I used unsweetened almond milk for this recipe but any non-dairy milk will work just fine.
Almond Flour Pancake Variations
Here are a few variations for adding extra protein, depth of flavor, or more hearty!
- Protein – you can add a scoop of your favorite vegan protein powder to the batter.
- Flavor – spices, such as nutmeg, cinnamon, or cardamom, will give your pancakes a unique flavor.
- Hearty – to make the pancakes more filling, you can add mashed banana, chocolate chips, or some chopped nuts to the batter.
See this spicy version of this recipe on my website! (placeholder for in-content link)
The key to making amazing and healthy vegan pancakes is the tools and equipment. A good nonstick pan, spatula, and mixing bowl are all you need. Here are the tools I use to make the best vegan almond flour pancakes:
- Ballarini pans are my absolute favorite! I’ve used these for almost 10 years and they’re still going strong.
- If you have a gas oven a double burner griddle lets you cook more pancakes at once.
- Use a silicone spatula turner on nonstick surfaces so you don’t scratch your pans.
- I love glass mixing bowls but plastic ones work just as well.
How To Store Almond Flour Pancakes
- Refrigerator: Leftovers can be stored in the fridge, covered in an airtight container, for up to 5 days.
- Freezer: put the leftover pancakes in ziplock bags and store them in the freezer for up to 6 months.
- To reheat: place the almond flour pancakes on a microwave-safe plate and nuke them for 20-30 seconds or pop them in your toaster oven.
- Make sure to use blanched almond flour, not almond meal. Also, blanched almond flour has a smoother texture than unblanched almond flour.
- Give your skillet, pan, or griddle time to completely heat up. And, don’t flip your pancake too early.
- If the pancake batter is too thick, you can add a little more plant-based milk to thin it out.
- Almond flour pancakes tend to be a bit more “mealy” than regular pancakes.
- For fluffier pancakes, let the pancake batter rest for 5-10 minutes before cooking.
- Make sure you use a good non-stick skillet to avoid the pancakes sticking to the pan.
- If you don’t have a good nonstick pan or are using a cast iron skillet, add a small amount of cooking spray then wipe with a paper towel. One spray should give you at least 5-7 pancakes with no sticking.
- If you don’t have almond milk, you can use any other plant-based milk, such as soy milk or oat milk.
Want more vegan pancake recipes?
Looking for other pancake recipes to try? Check these out:
What do I serve with vegan almond flour pancakes?
These are my favorite dishes to serve with vegan almond flour pancakes:
These vegan almond flour pancakes are easy and require only a few simple and wholesome ingredients. This healthy and delicious breakfast option is perfect for those who follow a vegan or gluten-free diet. So go ahead and try this recipe and enjoy your delicious and nutritious pancakes!Print
- 1 cup of almond flour (not almond meal)
- ¾ cup of gluten-free flour (I prefer Bob’s Red Mill 1 to 1 Gluten-free Baking Flour)
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- OPTIONAL: 1 Tablespoon of preferred dry sweetener (SUCANAT, date sugar, maple sugar, or organic cane sugar)
- ¾ – 1 cup of unsweetened almond milk
- 1 Tablespoon of pure maple syrup
- 1 Tablespoon of white vinegar (sub apple cider vinegar if you prefer)
- 1 teaspoon of vanilla
- Pinch of salt (optional)
- Heat a non-stick skillet or griddle over low to medium heat.
- In a mixing bowl, whisk together the almond flour, gluten-free flour, baking powder, baking soda, and sweetener.
- In a separate bowl, mix together the milk, maple syrup, vinegar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix well until the batter is smooth. You don’t have to worry about overmixing because there is no gluten in this recipe.
- Add ¼ cup portions of the pancake batter to the pan.
- Cook for 2-3 minutes or until the edges start to dry out and the pancake is golden brown on the bottom. Flip the pancake and cook for an additional 1-2 minutes until both sides are golden brown.
- Repeat with the remaining batter.
- Serve the pancakes warm with your favorite toppings such as fresh fruit, vegan whipped cream, or maple syrup.
Make sure to use blanched almond flour, not almond meal. Also, blanched almond flour has a smoother texture than unblanched almond flour.
Give your skillet, pan, or griddle time to completely heat up. And, don’t flip your pancake too early.
If the pancake batter is too thick, you can add a little more plant-based milk to thin it out.
Almond flour pancakes tend to be a bit more “mealy” than regular pancakes.
For fluffier pancakes, let the pancake batter rest for 5-10 minutes before cooking.
Make sure you use a good non-stick skillet to avoid the pancakes sticking to the pan.
If you don’t have a good nonstick pan or are using a cast iron skillet, add a small amount of cooking spray then wipe with a paper towel. One spray should give you at least 5-7 pancakes with no sticking.
If you don’t have almond milk, you can use any other plant-based milk, such as soy milk or oat milk.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Vegan Breakfast Recipes, Gluten Free
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
- Serving Size: 1 pancake
- Calories: 191
- Sugar: 2.8 g
- Sodium: 236.5 mg
- Fat: 3.7 g
- Carbohydrates: 22.4 g
- Fiber: 1.2 g
- Protein: 3.9 g
- Cholesterol: 0 mg
Keywords: vegan pancakes, almond flour pancakes, vegan almond flour pancakes, gluten-free recipes