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.
- 1 cup of almond flour (not almond meal)
- 3/4 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)
- 3/4 – 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 1/4 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.
Bob’s Red Mill Gluten Free 1 to 1 Baking FlourBuy Now →
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.
- 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