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.
Recipe by Holy Cow! Vegan Recipes at