Discover the secret to perfectly fluffy vegan and gluten-free almond flour pancakes! With just seven simple ingredients, this easy and healthy recipe makes for a delightful breakfast treat. Indulge in a morning of pure culinary bliss!
INGREDIENTS
- ½ cup almond flour
- 1 cup oat flour (or gluten-free all-purpose flour)
- ½–1 cup non-dairy milk (adjust as needed)
- 2 tsp baking powder
- Pinch of salt
- 1 tbsp maple syrup (optional, or substitute with preferred sweetener)
- 1 tsp vanilla extract
- 1 tsp coconut oil (for cooking, can substitute with avocado oil)
INSTRUCTIONS
- In separate bowls, mix the wet and dry ingredients.
- Combine the wet ingredients with the dry, stirring until just combined. Start with ½ cup of non-dairy milk, adding more gradually until the batter is creamy with slight lumps (not runny). Adjust consistency as needed—add more flour if too thin, more milk if too thick.
- Let the batter rest for 5 minutes to thicken while heating the pan.
- Heat a nonstick pan over medium heat and add the oil.
- Pour ¼ cup of batter into the pan for each pancake. Cook for 2–5 minutes, until bubbles form on the surface, then flip and cook for another couple of minutes.
- Serve warm with your favorite toppings, such as maple syrup, coconut whipped cream, fresh berries, or vegan butter.
Enjoy your delicious, fluffy pancakes!
