Vegan Almond Flour Pancakes
Add Preferred SourceMy mornings got so much easier once Vegan Almond Flour Pancakes became part of my breakfast rotation. The almond flour gives them nutty richness and a tender texture, while banana and cinnamon add natural sweetness and warmth. They cook up soft and fluffy with beautiful golden edges, the kind of pancakes that make you want to linger at the table.
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I make them for weekend brunches, holiday breakfasts, and lazy Sunday mornings because they come together in minutes and everyone at the table asks for seconds. They’re great for meal prep because you can make a double batch and reheat them throughout the week. They keep fresh in the fridge for about 3 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Almond Flour Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these pancakes is incredibly easy and comes together in just one bowl.
Make the Flaxseed Egg
Mix the ground flaxseeds with water in a small bowl and let the mixture sit for 5 minutes, until it thickens and becomes gel-like. A small glass prep bowl works perfectly for mixing your flax egg while you prepare the rest of the ingredients.
If you don’t have flaxseeds, you can use chia seeds as an egg substitute by mixing 1 tablespoon of chia seeds with 3 tablespoons of water.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the vanilla extract, almond milk, and your prepared flaxseed egg until everything is well combined. I like using this large glass mixing bowl, which gives plenty of room to mix without spilling and makes it easy to see when everything is fully incorporated.
You can swap the almond milk for any other non-dairy milk, such as soy, coconut, or oat, depending on what you have at your local grocery store.
Add the Banana
Mash the very ripe banana with a fork until it’s mostly smooth with just a few small lumps, then stir it into the wet ingredients. The riper your banana, the sweeter your banana pancakes will be, and the easier it’ll be to mash.
Combine with Dry Ingredients
Add the almond flour, gluten-free flour blend, baking powder, salt, and cinnamon (if using) directly to the wet ingredients. Stir just until no dry flour pockets remain in your pancake batter, but don’t worry if it looks a little thick or has small lumps.
Any gluten-free flour blend from your local grocery store will work well in this vegan gluten-free pancake recipe.
Cook the Pancakes
Heat a nonstick pan over medium heat and lightly grease it with a small amount of vegan butter, coconut oil, or olive oil. A non-stick griddle works beautifully if you’re making multiple pancakes at once and want consistent heat distribution.
Pour about ¼ cup of pancake batter onto the hot pan for each pancake, and cook for 2-3 minutes on the first side until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook for another 2-3 minutes on the second side until golden brown.
Keep in mind that almond-flour pancakes darken faster than traditional pancakes, so adjust the heat to prevent burning. Continue cooking the remaining batter until all your vegan pancakes are done.
Serve
Transfer the cooked pancakes to a plate and serve immediately while they’re still warm with your favorite toppings like maple syrup, fresh berries, banana slices, coconut whipped cream, or a drizzle of almond butter.
For extra indulgence, try adding vegan chocolate chips to the batter before cooking, or sprinkle coconut sugar on top for a caramelized crunch. Enjoy!
These pancakes travel really well to potlucks, brunch gatherings, or work breakfasts if you pack them properly. Let them cool completely, then stack them in an airtight container with parchment paper between layers to prevent sticking. A sheet pan carrier with a lid and handle is perfect for transporting a full batch while keeping it flat and protected.
Ingredients
- 1 cup almond flour
- ½ cup gluten-free flour or regular all purpose if not gluten-free
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 very ripe banana
- ½-¾ cup almond milk
- 1 tablespoon ground flaxseed + 3 tablespoons water let sit for 5 minutes
- ½ teaspoon ground cinnamon optional
Instructions
- Start by making your flaxseed egg. Mix the ground flaxseeds and water together and let sit for 5 minutes.
- In a medium-sized bowl, mix together the vanilla, almond milk and flaxseed egg.
- Add the mashed banana and stir again.
- Add in the dry ingredients (incl cinnamon if using) and mix well.
- Using a non-stick pan, with a little vegan butter or oil to grease, cook the pancakes for about 2-3 minutes on each side, at medium heat.
- Serve immediately with your chosen garnishes.
Notes
- Use very ripe bananas: The riper your banana, the sweeter and easier it’ll be to mash, which helps the pancakes hold together better and adds natural sweetness without extra sugar.
- Don’t skip the flaxseed egg rest time: Letting the flaxseed mixture sit for 5 minutes is crucial because it needs time to thicken and become gel-like, which helps bind the pancakes and gives them structure.
- Adjust the milk as needed: Start with ½ cup of almond milk and add more if your batter seems too thick, since almond flour can absorb liquid differently depending on the brand.
- Cook over medium heat. If the heat is too high, the pancakes will burn on the outside before cooking through, so keep it at medium and be patient.
- Wait for bubbles before flipping: Don’t flip too early, or the pancakes will fall apart. Watch for bubbles forming on the surface and edges that look set before turning them over.
- Flash-freeze for easy storage: Freeze pancakes on a baking sheet for 1 hour, then transfer them to a container or bag so they don’t stick together, making it easy to grab just one or two for quick breakfasts.
Nutrition
How to Store Leftovers
Let the pancakes cool completely before storing them to prevent condensation from making them soggy. Stack them in an airtight container with parchment paper between each pancake to prevent sticking, and they’ll stay fresh in the fridge for up to 3 days. Freezer-safe bags work great for freezing pancakes individually so you can grab just one or two at a time.
For freezer storage, flash-freeze them on a baking sheet for about an hour, then transfer them to a freezer-safe container or bag, where they’ll keep for up to 2 months. Reheat refrigerated pancakes in the microwave for 20-30 seconds, or in a toaster. Frozen pancakes can go straight from the freezer to the toaster or microwave for about a minute.
What to Serve With Vegan Almond Flour Pancakes
They’re delicious topped with fresh fruit like sliced strawberries, blueberries, or banana slices, plus a generous drizzle of pure maple syrup or agave nectar. I also love adding a dollop of coconut yogurt, a sprinkle of chopped nuts, or a swirl of almond butter for extra protein and richness.
They’re filling enough to serve on their own, but if you want to round out your brunch spread, try them alongside vegan breakfast sausages, roasted potatoes, or a simple fruit salad. For special occasions, I’ll make a berry compote or caramelized bananas to spoon over the top for something extra special.
More Easy Recipes for You to Try at Home
If you love these pancakes, here are more easy vegan breakfast recipes I think you’ll enjoy.
I mixed the batter using my blender to ensure the bananas were super smooth. No lumps at all! And adding chocolate chips was the best decision ever. Yum!
I was seriously apprehensive about these pancakes because I never make vegan or gluten-free stuff, but a recent visit from a family member required me to find some new recipes. These were actually really good! I think I’ll change things up from time to time and make these instead of traditional pancakes!
Made this yesterday and I absolutely loved it. So easy to make and such a nice way to start the day. Thanks for sharing!
I used oat milk instead of almond milk and they turned out so fluffy and delicious. I added a sprinkle of chocolate chips to the batter and served them with sliced bananas on top. So yum!
So happy to finally find a pancake recipe that’s gluten-free! Tried this one out and added bananas and berries with some maple syrup and they taste absolutely delicious! Thanks for the recipe!
Very easy and straightforward recipe. There was a subtle nutty flavor which I loved. As usual the smell of cinnamon was amazing.