These vegan almond flour pancakes are a delightful blend of nutty richness and fluffy texture, perfect for a healthy and indulgent breakfast.
Why You’ll Love These Vegan Almond Flour Pancakes
Vegan almond flour pancakes are a breakfast delight that combines the best of both worlds—nutritious ingredients and satisfying flavors. Almond flour adds a subtle nuttiness and richness to the pancakes, while whole wheat flour brings a hearty texture and boosts the fiber content. These pancakes are not only light and fluffy but also packed with plant-based goodness, making them an ideal choice for those who want a nutritious and delicious start to their day. Whether you’re vegan or just looking to incorporate more wholesome foods into your diet, these pancakes are sure to become a favorite.
Tips for Making the Perfect Pancakes
- Mixing the Batter: When combining the dry and wet ingredients, aim for a smooth, creamy texture—not too thick and not too runny. If the batter is too thick, add a little more almond milk until it reaches the desired consistency.
- Cooking Temperature: Preheat your pan over medium heat and ensure it’s hot before adding the batter. This will help the pancakes cook evenly and achieve that perfect golden color.
- Flipping with Care: Use a silicone flipping spatula to gently lift the pancakes and flip them once you see small bubbles forming on the surface. Cook for another 1-2 minutes until both sides are golden brown.
Variations and Serving Suggestions
- Flavor Boost: Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for an extra layer of flavor. You can also fold in fresh blueberries or sliced bananas for a fruity twist.
- Nut Butter Swirl: Drizzle some almond or peanut butter over the pancakes before serving for a deliciously creamy topping.
- Sweet and Savory: Serve the pancakes with a dollop of vegan yogurt and fresh berries for a sweet option, or try them with avocado and a sprinkle of sea salt for a savory variation.
- Toppings Galore: These pancakes pair wonderfully with maple syrup, fresh fruit, or a drizzle of vegan caramel or chocolate syrup. For a more indulgent treat, add a handful of dairy-free chocolate chips to the batter before cooking.
Vegan Almond Flour Pancakes
Equipment
- whisk
- silicone flipping spatula
- large spoon, or ladle
Ingredients
- 1 cup almond flour
- 1 cup whole wheat flour
- 100 ml almond milk
- 1 tbsp cashew butter
- 1 tbsp vegetable butter (I use Smart Balance original)
- 1 tsp baking powder
- 1 tbsp maple syrup optional
Instructions
- In a medium-large bowl, mix the almond flour, whole wheat flour and the baking powder.
- Add the butter to a small bowl and microwave for 10 seconds to melt it or melt the butter in a bowl over boiling water.
- In a separate small bowl, add the cashew butter, and pour in the melted butter. Mix well to obtain a smooth texture. If the texture is too thick, add some milk and mix.
- Pour the cashew butter & butter mix over the flour, add the milk and mix well. You should get a smooth, creamy texture – not too thick and not too liquid.
- Preheat the pan and pour the batter on the pan using the spoon or ladle, no oil needed. Cook on medium heat until you see small bubbles on the surface of the pancakes.
- Use the silicone spoon to flip the pancakes. Cook until golden. 1-2 minutes on the pan should be sufficient to cook the inside and get a perfect golden shade.
- Repeat the process until you run out of batter.
- Serve with maple syrup, fruits, caramel or chocolate syrup.
Vegan almond flour pancakes are versatile, easy to make, and sure to satisfy your breakfast cravings. Whether you’re enjoying them on a lazy Sunday morning or whipping up a quick weekday treat, they’re a delicious way to start the day on the right note.