Vegan Almond Flour Pancakes
These vegan almond flour pancakes are a delightful blend of nutty richness and fluffy texture, perfect for a healthy and indulgent breakfast.
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.