These almond flour pancakes are light, fluffy, and naturally vegan and gluten-free, with a deliciously nutty flavor. An easy vegan breakfast that's perfect with maple syrup, fresh fruit, or your favorite pancake toppings.
If you're looking for pancakes that feel a little wholesome but still taste like a treat, these almond flour pancakes deliver in the best way. They're fluffy, lightly nutty, and naturally gluten-free, with a soft texture that's perfect for soaking up maple syrup.
I'll admit, I was skeptical the first time I made pancakes with almond flour. I've had my share of dense, crumbly "healthy" pancakes that were more disappointing than satisfying. But these? Total game changer.
These pancakes cook up tender with slightly crisp edges, and the flavor pairs beautifully with classic pancake toppings like berries, yogurt, or a generous drizzle of maple syrup.
This Almond Flour Pancake Recipe Is…
- Naturally gluten-free
- Freezer-friendly
- Light, fluffy, and tender
- Simple to make with a few ingredients
- Perfect for weekend brunch
Drizzle on some syrup, dust with powdered sugar, or add on some fresh berries. No matter how you serve up these homemade vegan pancakes, they are a hit.
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
Helpful Tips
Use medium heat: The pancakes can brown very quickly, so cooking them over medium heat helps them cook evenly without scorching the outside.
Let the batter rest: Giving the batter a few minutes to sit before starting to scoop your pancakes helps it thicken slightly.
Grab a pancake flipper! Basically a really large spatula. For just a few bucks, I have found this to be a handy tool to keep in my kitchen.
Fun Variations
- Berry pancakes: Fold some blueberries or chopped strawberries into the batter.
- Banana almond pancakes: Mash a ripe banana into the batter for natural sweetness and extra moisture.
- Chocolate chip pancakes: Add a handful of dairy-free chocolate chips for a breakfast that feels like dessert.
- Cinnamon Spice pancakes: Mix in a pinch of cinnamon or nutmeg for warm, cozy flavor.
- Almond pancakes: Swap the vanilla extract for almond extract, to go all-in on the almond flavor.
Serving Ideas
These almond flour pancakes are delicious straight off the skillet, but the toppings are where the fun really begins.
- Classic maple syrup and vegan butter for a simple, traditional pancake stack.
- Fresh berries and coconut yogurt for a bright, brunch-worthy plate.
- Nut butter drizzle like almond or peanut butter for extra richness. My personal favorite is this homemade vegan nutella!
- Sliced bananas and chopped nuts for added texture and flavor.
- A dusting of powdered sugar when you want them to feel a little extra special.
Recipe FAQs
What does flaxseed do in vegan pancakes?
The ground flaxseed is used to create what we call "flax eggs". Adding water to the flaxseed creates a egg-like liquid that makes a great egg replacement in a traditional pancake recipe. (For more easy vegan substitutions, grab my free vegan cheat sheet!)
How do I store leftover pancakes?
If you do not eat all the pancakes, go ahead and refrigerate them. They will last 2-3 days in the fridge. You can eat these refrigerated pancakes cold or warm them up in the microwave or toaster oven.
Pro Tip: If you choose to reheat using the microwave, place a small cup of water in the microwave along with the pancakes. This will help keep the pancakes moist!
Can you freeze almond flour pancakes?
Go right ahead and freeze any vegan pancakes you don't want to eat right away. Just lay out the pancakes in a single layer and flash freeze them. Once the pancakes are frozen, transfer them to an airtight container or freezer bag. Then freeze the for up to 3 months.
More Vegan Breakfast Recipes
If you love a big breakfast spread, be sure to check out my new Vegan Brunch Book. It's loaded with all my favorite brunch-worthy vegan recipes!
And for more creative vegan breakfast ideas, check out these recipes:
Recipe
Vegan Almond Flour Pancakes
Ingredients
- 1 cup almond flour
- ½ cup gluten-free baking flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 banana mashed, overripe is best
- ½ cup almond milk add additional up to ¾ cup, as needed
- 1 tablespoon ground flaxseed
- 3 tablespoon warm water
- ½ teaspoon ground cinnamon optional
- fruit and maple syrup optional toppings
Instructions
- In a small bowl, whisk together the ground flaxseed and warm water. Let it sit for five minutes to thicken before proceeding. This is your "flax egg".
- In a medium bowl mix vanilla extract, almond milk, and the "flax egg". Stir well to combine.
- Add mashed banana and stir again until the batter is smooth.
- Add both almond and gluten-free flour, ground cinnamon, and salt. Mix until combined. Batter should be thicker now.
- Heat a thin layer of oil in a nonstick skillet. Then pour in 2 tablespoon of the batter for each pancake. Cook on low heat about 2-3 minutes for each side.
- Serve immediately. Garnish with maple syrup, fruits, or nuts.
Kay Wilcoxon says
Super easy and so tasty thank you
Alice says
Great recipe for a waffle iron as well! I have one of those mini ones that looks like a clam. Worked perfectly. Thank you.
DONNA M SIMEK says
The flavor was good but mine came out a bit gummy. I am on a grain free diet so I substituted tapioca for gf flour. Any thoughts?