Vegan Almond Flour Pancakes
These light and fluffy vegan almond flour pancakes are so delicious and they are gluten-free. I have lots of tips for making these foolproof.
Servings: 12 pancakes (4 servings)
Calories: 175kcal
Equipment
- Cast iron skillet or non-stick skillet
Ingredients
- 1½ cups almond flour
- 1 cup rice flour
- ¼ cup tapioca flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¾ cup almond milk
- ¼ cup vegan yogurt
- 1 teaspoon apple cider vinegar
- 1 teaspoon almond extract (optional)
- 1 tablespoon maple syrup (optional)
- 2 tablespoons vegetable oil (for making pancakes)
Instructions
- Place the almond flour, rice flour, tapioca flour, baking soda, baking powder and salt in a large bowl. Whisk to mix.
- Add the wet ingredients - vegan yogurt, almond milk, apple cider vinegar and optional almond extract. Use a spatula to mix until you have a smooth batter. Mix in the maple syrup, if using.
- Heat a skillet over medium-high heat and coat the bottom generously with oil. Use a ⅓rd cup measure to pour out pancakes, at least an inch apart.
- Wait until the edges of the pancakes are golden brown and you see bubble pop up near the center of the pancakes. Carefully slide a thin spatula under the pancake and flip.
- Cook the other side for a couple of minutes until the pancakes are firm with no wet batter in the center, then remove to a plate. Continue to make pancakes with the remaining batter.
Nutrition
Serving: 1pancake | Calories: 175kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 142mg | Potassium: 75mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 1mg