Vegan Almond Pancakes
Fluffy, wholesome, and irresistibly delicious, these Vegan Almond Pancakes are the perfect way to kickstart your day with a plant-based twist! Combining the nutty richness of almond flour with a touch of vanilla and a hint of sweetness, this recipe delivers pancakes that are both light and satisfying. Made with simple ingredients like almond milk and apple cider vinegar to create a vegan-friendly buttermilk, these pancakes are quick and easy to whip up, taking just 30 minutes from start to finish. Perfect for a relaxed weekend brunch or a busy weekday breakfast, these dairy-free and egg-free pancakes pair beautifully with a drizzle of maple syrup, a handful of fresh berries, or sliced bananas. Elevate your mornings with this delightful recipe that’s sure to win over vegans and non-vegans alike! Keywords: vegan almond pancakes, dairy-free pancakes, fluffy vegan breakfast, almond flour recipes.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Almond flour
- 2 teaspoons Baking powder
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 1.25 cups Almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil
Instructions
In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, granulated sugar, and salt until well combined.
In a separate medium bowl, mix the almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a vegan buttermilk.
After 5 minutes, add the vanilla extract and vegetable oil to the almond milk mixture and stir until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Once hot, lightly oil the surface with a bit of vegetable oil.
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface of the pancake, and the edges look set, about 2 to 3 minutes.
Carefully flip the pancake and cook the other side until golden brown, about 2 more minutes.
Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or sliced bananas.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 15.5 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 698 mg | 54% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
