Almond Pancakes

Almond Pancakes

Breakfast on Valentine’s Day should be as delicious as romance and as perfect as love.

My Multigrain Almond Pancakes are made with three different kinds of flours– barley, spelt, and whole-wheat– but you could easily substitute with other flours like oat flour or even a gluten-free baking mix. But here’s what makes them really special: I add to them some almond paste, almond milk, and a few chopped almonds, ingredients that make them tender, nutty, extra-flavorful, and healthy, of course.

Although I meant to focus mainly on (Indian) dinner foods for this series as we countdown to Valentine’s Day, I couldn’t resist the idea of throwing in a hearty– and heart-healthy– breakfast with the added mojo of the very aphrodisiacal almond. Here’s a nut that has been long considered a fertility symbol and is even heart-shaped (kinda). What’s more, it is packed with energizing protein, is certified heart-healthy, and you really don’t need an excuse to eat it, do you? All the wholegrain and multigrain flour in these pancakes is just more goodness for your heart.

I wish I had one of those heart-shaped molds so I could have shaped these pancakes into little hearts (cheesy, but fun!), but I didn’t so I didn’t. I served these with some pure maple syrup and chopped almonds, but you might want to try them with my Apricot-Walnut Syrup for more nutty, fruity goodness.

More romantic goodness coming up soon. Enjoy, all!

Almond Pancakes


Almond Pancakes
Recipe type: Breakfast
Serves: 5
  • Dry Ingredients:
  • ½ cup spelt flour
  • ½ cup barley flour
  • ½ cup whole-wheat pastry flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • Wet Ingredients:
  • 2 tbsp flaxmeal
  • 6 tbsp warm water
  • 1½ cups almond or other nondairy milk
  • ¼ cup almond butter
  • ¼ cup almonds, crushed or chopped into small pieces
  • 1 tsp pure vanilla extract
  1. Mix the dry ingredients in a bowl and set aside.
  2. In another bowl mix together the wet ingredients.
  3. Add the well-mixed wet ingredients to the dry. Mix the batter until everything is just moistened. The batter should still be lumpy.
  4. Heat a griddle until water sprinkled on the surface evaporates rightaway.
  5. Spray with some vegetable oil. Use a ¼-cup measure to pour out each pancake.
  6. Cook until the sides start to dry and bubbles appear on top. Flip over and cook for a minute.
  7. Stack and serve piping hot with or without some vegan butter and syrup.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    That certainly is a very healthy break fast. and I know those molds you mentioned, saw them used for egg omelet somewhere. I am not so sure it will work, I mean the batter / egg can slip out, right?
    What is Spelt in Indian cooking terms?

    • says

      Hi Manasi, Spelt is from the wheat family and I don’t think that we use an exact equivalent in India. Wheat would be a good substitute, or maybe just oat flour which would be perfect here.
      As for the mold, I guess the batter’s thick enough and firms up fast enough that it would work. Or one could just use a heart-shaped cookie cutter after making them.

  2. says

    wow.. those pancakes are definitely loaded with almond goodness. Love the addition of almond paste.. Will try these soon. I’m thoroughly enjoying ur recipes for Valentines day.

  3. says

    Hi Vaishali, How are you? It has been a long time since I came to say hi (sorry :) though I have been following your of regularly. we were busy traveling to India and right now we are in CA. Thanks for these romantic pancakes, looks so delicious. I am also planning to make your mushroom briyani this weekend…take care :)

    • says

      Gita, lucky you — I would love a vacation right now. So thrilled you are trying the mushroom biryani and I hope you’ll like it. Good seeing you again. :)

  4. says

    The pancakes look so soft and light, just as they should be:) Back in the day, during my pancake frenzy I’d easily lose track of how much maple syrup I had, nothing else tasted quite as good with pancakes. The almond butter won me over, I look forward to trying the recipe. Thank you so much for sharing it:) Adriana

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