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Fluffy Vegan Almond Flour Pancakes

posted Nov 6, 2020, updated Feb 23, 2024, by Shana Thomas

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Uncover the secret to perfect vegan, gluten-free almond flour pancakes – just 7 ingredients for a fluffy, easy, and healthy breakfast. Dive into the recipe for a morning treat that promises culinary bliss.

stack of almond flour pancakes with coconut whip cream, fresh berries, oat milk on white plates

Why you’ll love these healthy pancakes

  • These vegan pancakes are a breeze to whip up, making breakfast a joy with their easy-to-make charm.
  • Indulge in a guilt-free morning treat with these gluten-free wonders, embodying both the wholesome and delightful essence of a healthy lifestyle.
  • Not just a recipe, but a customizable canvas for your morning cravings – these pancakes embody wellness and flavor in every bite.
almond flour, sea salt, oat milk, baking powder, cinnamon, oat flour, apple sauce

Vegan Almond Flour Pancake Ingredients

  1. Almond flour, the heart of this recipe, brings a nutty richness that’s simply essential.
  2. Oat flour, a true binding hero, or opt for gluten-free all-purpose flour for that perfect texture in every bite. 
  3. Baking powder is a secret weapon for these pancakes to rise and shine.
  4. Vanilla extract enhances the flavor, providing a delightful touch of sweetness and depth.
  5. Maple syrup or apple sauce, your sweet companions for a delightful pancake experience.
  6. Non-dairy milk, with oat milk stealing the spotlight, adds the perfect touch of moisture.
  7. Salt, the subtle architect of flavor, weaves its magic into the overall pancake symphony.

How to Make Vegan Almond Flour Pancakes

One of my favorite things about this recipe is how simple it is to whip together on the weekends for brunch or meal prep and eat later for a quick weekend breakfast.

  • In separate bowls, mix your wet and dry ingredients. Then pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
almond flour, baking powder, all purpose flour in pink bowl
almond flour, all purpose flour, oat milk, maple syrup, vanilla extract, salt, in pink bowl
  • Add coconut oil (or any neutral cooking oil with a high smoke point) to your nonstick pan over medium heat. Wait about 2-3 minutes or until your oil is hot. Next, pour a scoop of the pancake mix into the pan or use a 1/4 measuring cup to scoop the batter into the pan.
Vegan Pancake Batter in Always Pan
Cooking Pancakes in Always Pan
Cooking Almond flour pancakes in always pan
  • Cook the pancake for 2-4 minutes on each side. Almond flour pancakes darken more quickly than traditional pancakes so be sure to watch them closely.
  • Your pan is different from mine so reduce heat as needed. Continue until all the pancakes are complete. Serve with your favorite toppings and enjoy! 

Why do my almond flour pancakes fall apart?

Almond flour is gluten-free and needs a binder to keep it from falling apart. Since there are no eggs in this recipe, I use oat flour as a binder. For best results follow the recipe as indicated below.

Can you substitute almond flour for wheat flour in pancakes?

Yes, you can substitute almond flour for wheat flour for most recipes. Keep in mind, that almond flour is gluten-free and will fall apart without a binder.

How to make these pancakes low-carb or keto-friendly

Alternatively, you can swap out the oat flour for another gluten-free flour blend to keep these vegan almond flour pancakes low-carb.

Serving Suggestions & More Sweet Breakfast Recipes

I love to keep it simple and add maple syrup and fresh fruit. Also, you can add some almond butter, berry-flavored jam, coconut milk whipped cream, or almond milk whipped cream as well. 

How to store and freeze these leftover pancakes

Fridge: Store leftover pancakes in an airtight container for up to 3 days. Reheat the pancakes in the microwave, toaster, or stovetop until warmed through. 

Freezer: Place pancakes spread out on a baking sheet for 1 hour (this will prevent them from sticking together). Then transfer the pancakes to an airtight container or freezer bag and freeze for up to 3 months. Defrost in the microwave or countertop. Reheat as indicated above. 

Tips for making Almond Flour Pancakes

  • I highly recommend using a non-stick pan to prevent the pancakes from sticking to the pan. 
  • It’s important to allow the batter to rest for about 5 minutes so all the ingredients can bind together and thicken. 
  • Use a variety of sweeteners for more complex flavors. In this recipe, I use cinnamon for a nice earthy flavor but feel free to swap it out with vanilla extract. These vegan pancakes are delicious as is but can be made with additional add-ins like chocolate chips or berries (raspberries, blueberries, etc.).
  •  Use almond flour vs almond meal for this recipe. Almond flour is more finely ground and this helps to achieve light and fluffy pancakes. 
almond flour pancakes with coconut whip cream, almonds, tea, oat milk, frozen berries

For more great breakfast recipes: 

LEAVE A COMMENT BELOW AND TAG ME ON INSTAGRAM AND LET ME KNOW IF YOU MAKE THIS VEGAN PANCAKE RECIPE. I’D LOVE TO HEAR FROM YOU;-)

stack of vegan almond flour pancakes with coconut whip cream, fresh berries, oat milk on white plates

Vegan Almond Flour Pancakes (Fluffy & Gluten-free)

Shana Thomas
These almond flour pancakes are sweet, fluffy and easy to make. They're vegan, gluten-free and can easily be made keto-friendly. Serve with fresh fruit or maple syrup.
5 from 17 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Brunch, Main Course
Cuisine American
Servings 4
Calories 180 kcal

Ingredients
  

  • 1/2 cup Almond flour
  • 1 cup *oat flour can sub for gluten-free all-purpose flour 
  • 1/2-1 cup non-dairy milk plus more, if needed
  • 2 tsp baking powder
  • pinch of salt
  • 1 tbsp maple syrup optional – can sub for sweetener of choice
  • 1 tsp vanilla extract
  • 1 tsp coconut oil for cooking. Add more, if needed. Can sub for avocado oil

Instructions
 

  • In separate bowls: mix the wet & dry ingredients.
  • Add the wet ingredients to the dry ingredients and stir until combined. Start with 1/2 cup milk and add more until the batter is slightly lumpy & creamy. (It should not be runny. If runny, add more oat/all-purpose flour. If too thick, add more non-dairy milk.)
  • Let the pancake batter rest for 5 minutes to thicken while you heat the pan according to the next steps below.
  • Add the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy cleanup).
  • Cook on each side for about 2-5 minutes (depending on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.
  • Serve with your favorite toppings. Some suggestions include maple syrup, coconut whipped cream, fresh berries, or vegan butter.

Video

Notes

How to store: Add the (cooled down) pancakes to an airtight container and leave them in the fridge for up to a week. Or, store it in the freezer for up to a couple of months. 
Reheat: Cover and put in the microwave until warmed through. Or, add to the warm pan over medium heat and cook until warmed. 
*Oat flour/All-Purpose Flour: acts as a binder in this recipe so do not skip this ingredient. Alternatively, you can use a gluten-free flour blend. See the recommendations above. To make oat flour: add oats to a blender & blend until it forms into flour*.
Non-Dairy Milk: Start with 1/2 cup milk and add more until the batter is slightly lumpy & creamy. (It should not be runny. If runny, add more oat/all-purpose flour. If too thick, add more non-dairy milk.)
Do not use almond meal as it’s not the right texture for these pancakes. 
 
Keyword almond flour pancakes, almond flour recipes, healthy breakfast pancakes, healthy Breakfast Recipe, pancakes using almond flour, pancakes with almond flour, Vegan Almond Flour Pancakes

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About

Hey there, I’m Shana Thomas, food photographer, home cook, and writer behind, Im-Worthy.com. Since 2019, my goal has been to inspire you to live energetic and healthy lives with my easy vegan recipes & wellness tips.

Reader Interactions

Comments

  7. Kim

    I wish there were pictures of the process so we know what it should look like. And an explanation of why you say 1/2 – 1 cup of milk

    Reply

    • Shana Thomas

      Hi Kim, I really appreciate your feedback. I have updated the recipe photos to include pictures of the process, tips for making the almond flour pancakes, and an explanation for why I say 1/2 -1 cup of milk. Please let me know if you have any additional questions. Thank you!!

      Reply

  17. Sara

    Hi! In the instructional video it looks like the oat flour is less than the almond flour but in the instructions it says 1 cup. Can you advise please !

    Reply

    • Shana Thomas

      Hi Sara, thank you for your comment! I don’t recall the exact measurements of the ingredients in the video since I just used what I had on hand. I’d recommend following the instructions as written. Hope that helps! 😊

      Reply

  18. Natalia

    Could I sub the non dairy liquid with water? Also, make the batter the night before without the BP let it sit out and ferment for 24-48 hours?

    Reply

    • Shana Thomas

      Hi Natalia! Yes, you can use water, but the pancakes may be less flavorful. Coconut water or a splash of lemon juice could help.

      Letting the batter ferment for 24-48 hours without baking powder is fine—just add BP before cooking for the best rise. However, I can’t verify the taste or quality with these changes!

      Reply

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