Nutty almond pancakes made with barley, spelt and whole wheat flours. Vegan and delicious.
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 butter, 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.
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 butter, 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 the apricot walnut syrup from my vegan crepes recipe for more nutty, fruity goodness.
More romantic goodness coming up soon. Enjoy, all!
More vegan pancake recipes
- The Best Vegan Pancakes
- Vegan Coconut Flour Pancakes
- Vegan Sourdough Blueberry Pancakes
- Vegan Gluten-Free Sourdough Pancakes
- Banana Dosa
Vegan Almond Pancakes
Equipment
- Cast iron griddle or nonstick griddle
Ingredients
Dry ingredients
- ½ cup spelt flour
- ½ cup barley flour
- ½ cup whole-wheat pastry flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
Wet ingredients
- 2 tablespoon flaxmeal
- 6 tablespoon warm water
- 1 ½ cups almond or other nondairy milk
- ¼ cup almond butter
- ¼ cup almonds , crushed or chopped into small pieces
- 1 teaspoon pure vanilla extract
Instructions
- Mix the dry ingredients in a bowl and set aside.
- In another bowl mix together the wet ingredients.
- Add the well-mixed wet ingredients to the dry. Mix the batter until everything is just moistened. The batter should still be lumpy.
- Heat a griddle until water sprinkled on the surface evaporates rightaway.
- Spray with some vegetable oil. Use a ¼-cup measure to pour out each pancake.
- Cook until the sides start to dry and bubbles appear on top. Flip over and cook for a minute.
- Stack and serve piping hot with or without some vegan butter and syrup.
Cozinhar sem Lactose
I've just done these pancakes and they were awesome. Thank you for sharing!!!
Vaishali Honawar
CSM, thanks for the feedback! Glad you liked them. 🙂
Vegan Magic
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
S
I couldn't wait for V day. I made them this morning. Heavenly!! Thank you so much for the recipe.
Vaishali
S, that's wonderful. Thanks for the feedback!
Mary@ marystestkitchen.com
Mmmm These look really amazing. I want pancakes now!
Shantee'
This looks delicious, Vaishali! I'm going to try to make them!
Gita Jaishankar
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 🙂
Vaishali
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. 🙂
Pavani
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.
coconutandberries
Almond butter IN the pancakes, that is genius! I haven't had pancakes in way too long...
divya
Hmm...yummy yummy....:-)
ANU
beautifully done and heatlhy...
"Healthy Recipe Substitution" HRS EVENT Dec 20th to Mar 20th
SYF&HWS - Cook With SPICES" Series
South Indian Cooking
Cozinhar sem Lactose
You got me immediately with the title - and the recipe is wonderful! I will try it soon! 🙂
Patent box gal
Those pancakes look BETTER than love.
Vaishali
🙂
Manasi
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?
Vaishali
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.
Lena Rashmin Raj
wow...super tempting..that syrup looks amazing 🙂
Vaishali
Thanks, Lena. The syrup came out of a bottle, though, so I can't take credit for it. 🙂