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
- ⅓ cup almond flour
- ½ cup gluten-free all-purpose flour
- 1 teaspoon baking powder
To make the Chocolate Sauce:
- ¼ cup coconut cream
- 2 tablespoons maple syrup
- ¼ 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 medium 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 large bowl. Pour into the wet ingredients and mix only until combined.
- Heat your skillet to medium-hot and grease it with a bit of vegetable fat. Pour about ¼ 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 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.
Additional Info
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