Description
These Vegan Almond Flour Pancakes are a delicious and healthy breakfast option made with almond flour, gluten-free flour, ripe banana, and a flaxseed 'egg' replacement, resulting in fluffy, nutritious pancakes perfect for a gluten-free or vegan diet.
Ingredients
Wet Ingredients
- 1 tsp vanilla extract
- 1 very ripe banana
- 1/2-3/4 cup almond milk
- 1 tbsp ground flaxseed
- 3 tbsp water
Dry Ingredients
- 1 cup almond flour
- 1/2 cup gluten-free flour (or regular all purpose if not gluten-free)
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: 1/2 tsp ground cinnamon
Instructions
- Prepare the flaxseed egg: Mix the ground flaxseed and water together in a small bowl. Let it sit for 5 minutes to thicken and form a gel-like consistency that will act as an egg substitute.
- Combine wet ingredients: In a medium-sized bowl, mix together the vanilla extract, almond milk, and the flaxseed egg until well combined.
- Add banana: Mash the very ripe banana thoroughly and stir it into the wet ingredients until evenly mixed.
- Incorporate dry ingredients: Add the almond flour, gluten-free flour, baking powder, salt, and optional cinnamon into the wet mixture. Stir gently until a smooth batter forms without overmixing.
- Cook the pancakes: Heat a non-stick pan over medium heat and lightly grease it with vegan butter or oil. Pour batter onto the pan, cooking each pancake for 2-3 minutes on each side until golden brown and cooked through.
- Serve: Serve the pancakes immediately with your choice of garnishes, such as fresh fruit, maple syrup, or vegan yogurt.
Notes
- The flaxseed egg works as a vegan binder, but you can substitute with chia seeds if preferred.
- Adjust almond milk quantity to achieve your desired batter consistency; thinner batter makes thinner pancakes.
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- Cook pancakes on medium heat to avoid burning and ensure even cooking.
- These pancakes freeze well, so store leftovers in an airtight container and reheat in a toaster or pan.
