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A stack of Vegan Almond Flour Pancakes layered with sliced strawberries, drizzled with syrup on a white plate, with a jar and a plaid towel in the background.

Vegan Almond Flour Pancakes

I love making Vegan Almond Flour Pancakes on weekend mornings when I want something special without much effort. They're soft and fluffy with beautiful golden edges, thanks to the almond flour giving them a tender texture and subtle nutty flavor. The banana adds natural sweetness, and the cinnamon brings warmth to every bite. I make them for lazy brunches and weekday meal prep because they reheat beautifully throughout the week.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Keyword: Vegan Almond Flour Pancakes
Servings: 3
Calories: 336kcal
Author: Mandy Applegate

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

Here are my best tips for making perfect Vegan Almond Flour Pancakes every time:
  • 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

Calories: 336kcal | Carbohydrates: 33g | Protein: 11g | Fat: 21g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 391mg | Potassium: 163mg | Fiber: 8g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 232mg | Iron: 3mg
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