These Vegan Almond Flour Pancakes make a tasty and filling breakfast. The almond flour gives regular oat pancakes a flavor kick and a serving of healthy fats.
Table of Contents
Vegan Almond Flour Pancakes Ingredients
- almond flour
- oat flour
- ground flaxseeds
- lukewarm water
- baking powder
- soy milk
- vanilla extract (optional)
- neutral oil
How to make Vegan Almond Flour Pancakes
STEP 1:
Start by making the flax eggs. In a very small bowl or cup, combine the ground flaxseeds and lukewarm water. Let it sit for 5 minutes before adding to the rest of the ingredients.
STEP 2:
In a medium bowl, combine soy milk, mashed banana, flax eggs, vanilla extract and oil.
STEP 3:
In a separate bowl, combine oat flour, almond flour and baking powder.
STEP 4:
Combine the wet ingredients with the dry ingredients and whisk until just incorporated.
STEP 5:
Let the pancake batter rest for 5 minutes, so the oats can thicken up.
STEP 6:
Meanwhile, lightly grease a non-stick pan with cooking spray and heat over medium-low heat.
STEP 7:
Once the pan is hot, add 3 portions of the pancake batter to the pan (2 tablespoons each) and cook until bubbles form on top and the edges are dry. Flip and cook on the other side for 1-2 minutes or until golden brown, then transfer to a plate.
STEP 8:
Repeat with the remaining batter.
STEP 9:
(Optional) Top with maple syrup and fresh berries.
More tasty vegan pancake recipes:
Banana Oatmeal Pancakes
Apple Oatmeal Pancakes
Blueberry Oatmeal Pancakes
Chocolate Crepes
Related vegan recipe roundups:
pancakes, breakfast, oat flour, macro-friendly
Vegan Almond Flour Pancakes
Ingredients
- 1 cup almond flour
- 1 ⅓ cups oat flour
- 2 tbsp ground flaxseeds
- 6 tbsp lukewarm water
- 2 tsp baking powder
- 1 cup soy milk
- 1 medium ripe banana (finely mashed)
- 1 tsp vanilla extract (optional)
- 1 tsp neutral oil
Optional Toppings
- maple syrup
- fresh berries
Instructions
- Start by making the flax eggs. In a very small bowl or cup, combine the ground flaxseeds and lukewarm water. Let it sit for 5 minutes before adding to the rest of the ingredients.
- In a medium bowl, combine soy milk, flax eggs, vanilla extract and oil.
- In a separate bowl, combine oat flour, almond flour and baking powder.
- Combine the wet ingredients with the dry ingredients and whisk until just incorporated.
- Let the pancake batter rest for 5 minutes, so the oats can thicken up.
- Meanwhile, lightly grease a non-stick pan with cooking spray and heat over medium-low heat.
- Once the pan is hot, add 3 portions of the pancake batter to the pan (2 tablespoons each) and cook until bubbles form on top and the edges are dry. Flip and cook on the other side for 1-2 minutes or until golden brown, then transfer to a plate.
- Repeat with the remaining batter.
- (Optional) Top with maple syrup and fresh berries.