What better way to start the weekend than with a fresh batch of vegan almond flour pancakes! Naturally gluten-free, light, and fluffy, they’re a guilt-free breakfast or brunch when you feel like treating yourself.
Easily double or triple this recipe if you’re serving a larger crowd, making a pancake bar, or planning on making a batch or two that can be stored in the freezer for a super convenient breakfast later on.
While you could certainly enjoy these eggless almond flour pancakes plain, why stop there?! Consider adding your favorite vegan toppings such as freshly sliced fruit, chopped nuts or whipped coconut cream. The options are endless!
Ingredients in Almond Flour Pancakes
These no egg almond flour pancakes come together using just a few key ingredients. See below for exact measurements and variations.
- Almond flour is the main ingredient. I like to use an organic one such as Anthony’s Almond Flour
- Gluten-free flour (King’s Gluten-Free Flour is my favorite) or you can use regular all-purpose plain flour if you don’t need this recipe to be gluten-free.
- Pure vanilla extract gives a better flavor than artificial vanilla essence. But you can use essence if it’s all you have on hand.
- Baking powder as a rising agent.
- Ripe banana to get the maximum sweetness and the right texture.
- Almond milk works well. But you can also use oat, soy, or coconut milk.
- Flaxseed egg is made by mixing 1 tbsp ground flaxseed with 3 tbsp water and letting it sit for around 5 minutes.
- Optional: Ground cinnamon to give your pancakes a little warmth.
Why use Flaxseed in Almond Flour Vegan Pancakes?
Flaxseed is an important ingredient for vegan-based recipes that would traditionally call for eggs.
When combined with some water, the flaxseed acts as an egg would in baked goods or pancakes, binding the ingredients together.
How to Make Eggless Almond Flour Pancakes
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.
What to Serve with your Vegan Pancakes
These vegan pancakes can be served as plain or as ‘extra’ as you’d like. Here are some topping ideas:
- Maple syrup
- Whipped coconut cream
- Fresh berries or sliced banana
- Chocolate chips
- Chopped nuts
- Your favorite nut butter!
You could even set up a vegan pancake bar for the family with various topping options and allow them to build their own pancakes!
How Should I Store These Plant-Based Pancakes with Almond Flour
If you have any leftover vegan almond pancakes, store them in the refrigerator in an airtight container for up to 3 days. I also like to wrap my pancakes in plastic wrap for storage in the refrigerator as an extra step to retain freshness and so that they don’t dry out.
Enjoy your leftover pancakes chilled or reheat them in the microwave alongside a small ramekin with water to keep the pancakes from drying out.
Can I Freeze Vegan Pancakes with Almond Flour?
Absolutely! You can freeze these gluten-free vegan pancakes for up to 3 months.
I prefer to flash freeze my pancakes on a baking tray for 2 hours, then wrap them with plastic wrap and transfer them to an airtight container or a Ziploc bag.
Thaw your frozen pancakes overnight in the refrigerator and then reheat as directed above.
Possible Variations to this Recipe
When making this vegan almond flour pancake recipe, you can change things up a little and still achieve delicious results! Here are some ways you can alter the recipe to your tastes…
- Make chocolate chip vegan pancakes by incorporating vegan chocolate chips into the batter (this is how my son likes his!)
- Use almond extract instead of vanilla extract to give an extra almond boost to the flavour.
- Create chocolate almond flour pancakes by adding in some cocoa powder into the flour mixture.
Tips for Making Pancakes using Almond Flour
- If you don’t like the texture of bananas in your pancakes, use a blender or food processor to mix the batter into a smooh paste.
- A large spatula (otherwise referred to as a pancake flipper) is really helpful when it comes to getting under the pancakes to flip them over.
- A pancake griddle is ideal for making easy breakfast recipes such as these vegan pancakes but if you don’t have one then a skillet will work just as well.
- Make sure not to overdo it with the coating of oil in your skillet. While you need some oil or butter to cook the pancakes, too much oil can result in soggy and undercooked pancakes.
Other delicious vegan breakfast ideas to try:
- Easy Vegan French Toast
- Vegan Oatmeal Pancakes
- Baked Oatmeal with Apples and Pecans
- Maple Pecan Granola
- 1 cup almond flour
- 1/2 cup gluten-free flour (or regular all purpose if not gluten-free)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 very ripe banana
- 1/2-3/4 cup almond milk
- 1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 minutes)
- Optional: 1/2 tsp ground cinnamon
- 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.
If you like your pancakes smoother and don't like the banana texture, use a food processer or blender to make the batter instead of a bowl and spoon.
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Spectrum Essentials Organic Ground Premium Flaxseed, 24 Oz
Anthony's Organic Almond Flour, 1 lb, Blanched, Gluten Free, Non GMO, Keto Friendly, Extra Fine, Low Carb
King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, Non-Dairy, 1 Pound, Packaging May Vary
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 363mgCarbohydrates: 38gFiber: 7gSugar: 10gProtein: 11g
Nutrition information should be considered as an estimation only.