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5 from 2 votes

Almond Pancakes

Course: Breakfast
Servings: 5


  • Dry Ingredients:
  • ½ cup spelt flour
  • ½ cup barley flour
  • ½ cup whole-wheat pastry flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • Wet Ingredients:
  • 2 tbsp flaxmeal
  • 6 tbsp warm water
  • 1 ½ cups almond or other nondairy milk
  • ¼ cup almond butter
  • ¼ cup almonds , crushed or chopped into small pieces
  • 1 tsp pure vanilla extract


  • 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.