Vegan Almond Pancakes
Delicious and nutty vegan almond pancakes for a yummy breakfast!
Servings: 5 servings (approx 3 pancakes each)
Calories: 287kcal
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.
Nutrition
Serving: 3pancakes | Calories: 287kcal | Carbohydrates: 34g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Potassium: 380mg | Fiber: 8g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 2mg