Description
These Vegan Almond Flour Pancakes are a delicious and healthy breakfast option made with almond flour, flaxseed egg, and ripe banana for natural sweetness. Gluten-free and easy to make, they offer a fluffy texture and rich flavor without any dairy or eggs.
Ingredients
Batter Ingredients
- 1 cup almond flour
- 1/2 cup gluten-free flour (or regular all-purpose flour if not gluten-free)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 very ripe banana, mashed
- 1/2 to 3/4 cup almond milk
- 1 tbsp ground flaxseed
- 3 tbsp water
- Optional: 1/2 tsp ground cinnamon
- Vegan butter or oil (for greasing the pan)
Instructions
- Prepare Flaxseed Egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl and let it sit for 5 minutes to thicken and create a flaxseed egg substitute.
- Combine Wet Ingredients: In a medium-sized bowl, whisk together the vanilla extract, almond milk, and the prepared flaxseed egg until well combined.
- Add Banana: Stir the mashed very ripe banana into the wet mixture until evenly incorporated.
- Mix Dry Ingredients: In a separate bowl, combine almond flour, gluten-free flour, baking powder, salt, and cinnamon if using. Gradually add these dry ingredients to the wet mixture and stir until a smooth batter forms.
- Cook Pancakes: Heat a non-stick pan over medium heat and lightly grease it with vegan butter or oil. Pour batter to form pancakes and cook for about 2 to 3 minutes on each side, or until golden brown and cooked through.
- Serve: Serve the pancakes immediately with your favorite vegan toppings such as maple syrup, fresh fruits, or nut butter.
Notes
- Make sure the banana is very ripe for natural sweetness and moisture.
- Adjust almond milk quantity to achieve desired batter consistency.
- Use a non-stick pan for easy flipping and minimal oil.
- Flaxseed egg can be substituted with chia seeds if preferred.
- These pancakes freeze well; store leftovers in an airtight container.
