Vegan Gluten Free Pancakes | Almond flour pancakes

Healthy pancakes can be just as delicious and fluffy! These vegan gluten free pancakes are made with wholesome almond flour and teff flour, ripe bananas and ground flax seeds. Have you noticed that gluten free pancakes often stick to the pan? These are not! Keep reading for my tips to make them extra fluffy and prevent sticking.

There’s something about waking up to the smell of sweet pancakes on a weekend morning. Well, I’m the one cooking and Baby J is waking them up, but I love a big, filling weekend breakfast. Pancakes, an oatmeal matcha latte, vegan sausage and tofu scramble are the perfect morning meal in my opinion. These vegan pancakes are made with a gluten-free flour mixture that pairs perfectly with real maple syrup and fresh fruit.

I’m not gluten-free, but I don’t go out of my way to eat gluten. With that said, I love cooking and baking with healthy foods that contain gluten like teff, sourdough, freekeh or spelled flour. They contain the most nutrients and follow my 80:20 rule of eating 80% whole foods.

These almond flour pancakes are delicious whether you’re gluten-free or not. The pancake batter is made without eggs and is dairy-free, making it completely vegetarian-friendly. Gluten-free pancakes don’t have to be mushy, chewy, or dry. This gluten-free pancake recipe is fluffy and mouthwatering.

Why I Love These Vegan Gluten Free Pancakes

  • nutritious
  • Easy to make
  • Rich nutty flavor
  • Healthy simple ingredients
  • Will keep you full for hours
  • Rich in protein and fiber

What are pancakes?

Almond flour vs. almond meal

Use almond flour, is not a nut meal for the best pancakes. Almond flour is made with blanched (peeled) almonds which gives it a soft and light texture. Nuts are ground nuts with skins on. Although I recommend using almond flour for these pancakes, you can mix in your own almonds to make almond meal. The pancakes will still be delicious, just not heavy and fluffy. Buy it at your local grocery store or online.

Teff Flour: Teff is a gluten-free grain from Ethiopia. It is the main ingredient of the Ethiopian flatbread, injera. It has an earthy flavor and is high in protein and fiber. It is also a rich source of plant-based iron, B vitamins and calcium. Purchase teff flour at your local health food store or online. Be sure to use teff flour and not whole teff.

Flaxseed meal: Use a mixture of ground flax seeds and water to make a vegan flax egg that will bind the pancake ingredients and help them rise. Hemp is an excellent source of omega 3 fatty acids.

Apple Cider Vinegar: I always use apple cider vinegar in my pancakes, whether they’re gluten-free or not. Apple cider is mixed with non-dairy milk to create a vegan buttermilk. It reacts with the baking powder and helps them rise and become fluffy.

How to prevent pancake batter from sticking

  • The trick to preventing these vegan gluten free pancakes from sticking is to cover the skillet with a lid as you add the batter. Cook for 4 minutes on medium heat before flipping. This negates the need to wait for bubbles to appear on the surface before inverting. Continue cooking uncovered.
  • Since you can’t cover a roast, I recommend frying them in a well-greased skillet. Use a cast iron skillet or safe non-stick pan––I recommend a caraway or greenpan.
  • Be sure to add plenty of vegan butter to the pan before frying.
  • The pan should be hot before adding the batter. Test it by adding a drop of batter to a greased skillet. It should sizzle immediately upon impact. Heat the pan over a medium heat for 5 minutes before adding the vegan butter and batter.
  • Use a pancake spatula to flip.

suitable swap

Allergic to nuts? Use oat flour instead of almond flour. Oat flour tends to stick, so use 1/4 cup of rice flour as well. It looks like 3/4 cup oat flour to 1/4 cup rice flour.

Any vegan butter? Fry pancakes in coconut oil for similar results.

Out of apple cider vinegar? Use fresh lemon juice instead.

How to store leftover pancakes

I do not recommend keeping leftover batter. They won’t be as fluffy if they are made with batter that has been sitting for a long time. So cook all the batter and store the extra pancakes in an airtight container in the fridge. To reheat in toaster oven or microwave.

How to top this pancake

Still not sure these vegan gluten-free pancakes are going to be any good? There are so many options for topping these pancakes! I like to top with fresh berries like maple syrup, strawberries, raspberries, sliced ​​bananas, blueberries or blackberries. Adding chopped and toasted nuts like walnuts or pecans is also a great option! Top with vegan whipped cream, peanut butter and vegan chocolate chips (or mix into batter) for a little extra protein and sweetness.

Try these other vegan gluten free breakfast recipes

Tofu Scramble

Teff porridge

Sweet Potato Breakfast Burrito

Vegan Gluten Free Pancakes | Almond flour pancakes

If you don’t have teff flour, you can sub it for one of the following gluten free flours: buckwheat flour, brown rice flour, coconut flour, GF oat flour, or a gluten free vegan flour blend. I love teff flour because it is high in protein, fiber, minerals and vitamins. This is the flour used to make Ethiopian injera bread 🙂 I buy my almond flour from Thrive Market online with teff flour and the other gluten free grains also mentioned.

Q. Time 5 minutes

cooking time 15 minutes


  • 1 the cup Almond flour
  • 1/2 the cup Teff flour
  • 1 spoon coconut sugar or brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoon Baking powder
  • 1/8 teaspoon salt
  • 1 spoon Hemp seed meal + 2 tbsp water
  • 1 ripe banana
  • 1 the cup Plain unsweetened soy milk or other non-dairy milks
  • 2 teaspoon Apple cider vinegar
  • 1 teaspoon Vanilla extract
  • 2 spoon Vegetable butter for frying or coconut oil
  • Top with: walnuts Berries, cacao nibs, maple syrup


  • Make a hemp egg by combining hemp seed meal with water in a small bowl. Let it sit for about 5 minutes to thicken.

  • Combine almond flour, teff flour, baking powder, cinnamon, salt and coconut sugar in a large mixing bowl. Whisk well to combine.

  • In another mixing bowl, mash a ripe banana then add the non-dairy milk, apple cider vinegar, vanilla extract and flax egg.

  • Pour the wet into the dry, and use a whisk to mix well.

  • Heat and grease a skillet over medium heat, then pour in your pancake batter to make 3-4 medium-sized pancakes (about 3″ in diameter). Immediately cover the skillet with a lid and cook for 3 minutes over medium heat.

  • Remove the lid and flip the pancake. Cook for an additional 3 minutes on the other side until crisp around the edges. Repeat with remaining batter.

  • Serve with sliced ​​bananas, fresh fruit, nuts, cacao nibs, vegan whipped cream and/or maple syrup.


To keep pancakes warm: Place in an oven safe dish and place in oven (or toaster oven) at 250°.

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