Vegan Almond Flour Pancakes
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.
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Servings: 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.
Nutrition (Estimate per Serving)
Calories: 168kcalCarbohydrates: 17gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 196mgPotassium: 82mgFiber: 4gSugar: 4gVitamin A: 13IUVitamin C: 2mgCalcium: 116mgIron: 1mg
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