It’s pancake time! Gluten-free and Vegan Almond Flour Pancakes, to be exact. So versatile, filling and delicious! Ready in less than 15 minutes, pancakes are the perfect breakfast or brunch dish.
Making vegan pancakes
People tend to think vegan cooking is difficult, specially when it comes to substituting certain ingredients such as eggs, butter or milk. But it really isn’t, in fact, it ends up being quite similar to non-vegan cooking.
As you may know, you can swap eggs for flaxseed eggs, chia eggs, banana, apple sauce and so on. Animal milk can be substituted for any of the delicious plant-based milks that are so easily available now. While I like all of them, I tend to use almond, oat and coconut milk more often.
Most of the time, it’s all about experimenting and choosing the ingredients you most like or you get the best results with. I’m a great fan of chia seeds and for this recipe I chose chia eggs as the vegan egg substitute. As for the fat ingredient I used almond butter, a rich and creamy plant-based butter, which I absolutely recommend you to try if you haven’t yet.
Tips and Tricks for making the perfect vegan almond flour pancakes each time
- Measure everything. What may seem trivial to you is one of the most important steps when cooking pancakes. The difference between a recipe success and a recipe failure may be because of a mis-measured ingredient.
- Do not overmix the batter. Even though this is a gluten-free batter, some pre-made gluten free flours have thickening agents and overmixing may be bad. To be on the safe side, simply mix your ingredients together until everything is just combined.
- Check your baking powder. Since vegan pancake recipes don’t include eggs, the result may be a flat pancake. Adding baking powder to the mixture ensures the pancakes rise enough to reach a fluffy texture. So check the expiration date of your baking powder.
- Rest the batter. Giving the batter a 5-10 minutes to rest allows the baking powder to absorb the almond milk. And this will result in fluffier pancakes.
- Grease your pan. Make sure to lightly grease the pan with oil or vegan butter, or the pancakes will stick. I add some oil in between pancakes if it the pan is looking dry.
- Don’t flip too soon. if you flip them too soon, you’ll probably have to turn it again to finish cooking the other side. Flipping pancakes too many times causes them to deflate and lose that fluffy texture
How to make chia eggs
As I mentioned you before, for cooking recipes that require an egg you have several options, and one of my favorites is making an egg substitute out of chia seeds. Chia seeds work in the exact same way as flax seeds do to replace eggs in vegan baking. For one egg equivalent, all you need is 1 tablespoon of Chia Seeds and 3 tablespoons of water or other liquid.
The liquid should be room temperature or warm to speed the process. Simply mix together and leave for 5-10 minutes, until it thickens and resembles a raw egg. Once you get this jelly-like texture, you can mix the chia egg with the rest of the ingredients in your recipe.
7-Ingredient Almond Flour Pancakes (Vegan & Gluten-free)
Gluten-free and Vegan Almond Flour Pancakes that are absolutely versatile, filling and delicious! Ready in less than 15 minutes, these pancakes are the perfect breakfast or brunch dish.
Ingredients
To make the Almond Flour Pancakes:
- 2 chia eggs
- 3 tablesppons almond butter
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1/3 cup almond flour
- 1/2 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
To make the Chocolate Sauce:
- 1/4 cup coconut cream
- 2 tablespoons maple syrup
- 1/4 cup vegan dark chocolate
Instructions
To make the Almond Pancakes:
- Start by preparing the chia eggs. You will need two of them, so mix 2 tablespoons of chia seeds with 6 tablespoons of water. Leave to rest for 5-10 minutes or until it thickens and resembles a raw egg.
- In a large bowl, combine together the chia eggs, almond butter, almond milk and maple syrup, whisking until well mixed.
- Combine the almond flour, gluten-free flour and baking powder in a medium bowl. Pour into the wet ingredients and mix only until combined. Let sit for 10 minutes.
- Heat your skillet to medium-hot and grease it with a bit of vegetable fat. Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook on one side until bubbles form around edges, about 2 minutes. Flip and cook on other side for another 1 – 2 more minutes. Repeat with the remaining batter.
- Serve warm with a dollop (or two 😉) of chocolate sauce and some fresh berries. I topped mine with one of my favorite summer fruits, meaty dark cherries.
To make the Chocolate Sauce:
- In a medium sauce pan, place the coconut cream and maple syrup, and whisk it constantly while it heats until it reaches a simmer.
- As soon as it reaches a simmer, remove from the heat and add the vegan chocolate. Keep whisking until the chocolate has melt completely and the mixture is smooth.
More vegan pancakes from Simple Green Recipes:
Gluten Free Vegan Poppy Seed Pancakes
Vegan Gluten-free Oat Banana Pancakes
More vegan breakfast from favorite blogs:
Strawberry Oat Muffins from Cookie and Kate
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