These fluffy Pancake vegani con farina di mandorle are easy, fluffy vegan pancakes with no banana required! As a result, they are low-carb with only 8 grams of net carbs per serving, since almond flour, like coconut flour, contains fewer carbs than regular flour. Serve them as a stack with berries and a drizzle of maple syrup for the best vegan breakfast with a gluten-free option.
I love pancakes from my days at our family restaurant where I turned my passion for crepes and frittelle into creative recipe variations. You might have tried my vegan coconut flour pancake, and many of you requested a version with almond flour.
Swapping coconut flour for almond flour is not an easy process. I had to test many options to adjust the fat and liquids in the recipe to achieve a nice fluffy almond flour pancake recipe.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Pancake vegani con farina di mandorle
Ingredienti
- 1 bicchiere Farina XNUMX - (nota 1)
- 1 bicchiere Farina di mandorle - (nota 2)
- 1 cucchiaio Lievito in polvere
- 1 bicchiere Latte di mandorla - (nota 3)
- 2 cucchiaini Aceto di sidro di mele - (nota 4)
- 2 cucchiai Olio d'oliva - (nota 5)
- 2 cucchiai Sciroppo d'acero - (nota 6)
- 1 cucchiaino da tè Estratto di vaniglia
- ¼ cucchiaino da tè Sale
Istruzioni
- In a small bowl, whisk plant-based milk and apple cider vinegar. Set aside for a few minutes until it curdles.
- In another large bowl, whisk all-purpose flour, almond flour, baking powder, and salt.
- In the bowl with the dry ingredients, add the vegan buttermilk made in step 1, oil, vanilla extract, and maple syrup.
- Whisk to bring ingredients together into a smooth pancake batter.
- Warm a pancake griddle or crepe pan over medium heat. Spray the pan with cooking oil spray.
- Scoop out 1/4 cup of pancake batter and cook for 2-3 minutes until easy to flip on the other side.
- Flip and cook for an extra minute.
- Serve with maple syrup and fruit of choice.
Note
Alimentazione
Why You Will Love These Pancakes
- 3 times fewer carbs than regular frittelle vegane
- Opzione senza glutine
- As Light and fluffy as my Oat Milk Pancakes
- Easy to make in less than 15 minutes
- Tasty nutty flavor
Carine’s Tips for Success
As a chemist and baking lover, I decoded the science of baking delicious vegan baked goods with almond flour. You can’t make vegan keto pancakes using only almond flour. They fall apart because of its high fat and low starch content. It normally would require eggs as a binder to firm up almond flour pancakes which wouldn’t work on a vegan diet.
But, as I demonstrated in my almond flour cake recipe without eggs, you can combine all-purpose flour or gluten-free flour with almond flour to replace the eggs and provide the necessary binding. There’s an exception, and my almond flour shortbread cookies will work well without starch and turn out keto low-carb. In this recipe, don’t be tempted to make this recipe only with almond flour. Keep the ratio recommended below.
Ingredienti e sostituzioni
- Farina XNUMX or all-purpose gluten-free flour if you want to make gluten-free pancakes. My number 1 tip when baking with gluten-free flour blend is to fill the cup with a spoon, sweep the top, and don’t over pack or the pancake batter gets super thick. Read How to Measure Flour se non sei sicuro.
- Farina di mandorle sbiancate - Mio second tip is to avoid using an almond meal. The recipe works with an almond meal, but the almond flour pancakes darken and get a bit gritty.
- Olio d'oliva leggero o olio di cocco to add moisture to the pancakes. My tipo is to focus on low-flavor oil that won’t add a weird flavor to the batter. Also, for oil-free pancakes, use the same amount of unsweetened applesauce, mashed bananas, or even vegan yogurt.
- Lievito in polvere is a must for fluffy vegan gluten-free pancakes. Make sure yours is gluten-free if you are intolerant to gluten.
- Estratto di vaniglia or a pinch of cinnamon. This is especially needed if you want to cover the nutty taste of almond flour in the recipe.
- Aceto di sidro di mele or lemon juice is used to curdle the non-dairy milk and make the pancakes fluffier.
- Latte di mandorla, soy milk, or oat milk. You an use any plant-based milk. They deliver the same result.
- Sciroppo d'acero is my favorite option for sweetening the pancakes. It adds a nice texture to almond flour pancakes, but feel free to replace it with coconut sugar, sugar, or any syrup.
How to Make Vegan Almond Flour Pancakes
- First, whisk the dry ingredients together until they are nicely combined.
- Next, add the wet ingredients and whisk again until thick, glossy and no lumps show.
- Set the pancake batter aside for 5 minutes for it to thicken. If it gets too thick, this happens with some flour that is higher in starch; add a splash of almond milk to thin it out.
- Grease a pancake griddle or skillet over medium heat with oil spray and pour 1/4 cup of pancake batter. Cook for 2 to 3 minutes or until the almond flour pancake forms bubbles and is easy to flip. Flip and cook for another 1 or 2 minutes until fluffy.
Vegan Topping Ideas
Serve as a stack with the vegan pancake toppings below.
- Fresh berries like raspberries, or blueberries
- Maple syrup or sugar-free syrup if preferred
- Fette di banana
- Burro di arachidi o burro di mandorle
- Gocce di cioccolato fondente
- Jam or try my low-carb marmellata per bambini
- Caramello di datteri
Domande frequenti
Place leftover pancakes in an airtight container and store them in the refrigerator for up to 3 days. You can freeze the pancakes for up to 1 month.
No, the pancake batter will be loose and won’t firm up.
Almond flour contains more fat than oat flour and even if a 1:1 ratio often works well, it makes pancakes dryer if you don’t add more oil or liquid.
I’m trying this recipe out this morning! I appreciate how you include options for special diets. Yay! Will be definitely coming back here for more ideas.
Thank you ! I hope the pancakes come out great.
Oh my goodness, these almond flour pancakes are fantastic! Due to Chronic Kidney Disease (CKD), I substituted the 1 tbsp of 1 tbsp baking powder by mixing 2 tsp cream of tartar & 1 tsp baking soda and I reduced the salt to just a pinch. Baking powder is high in phosphate.
Because of my CKD, I am only allowed to consume fruits, nuts & veggies & low to no sodium.
Baking Powder Substitutes I use when cooking for CKD:
For 1 tbsp baking powder: mix 2 tsp cream of tartar & 1 tsp baking soda (optional: add 1 tsp cornstarch in a big batches to prevent caking)
For 1 tsp baking powder: mix ½ tsp vinegar OR ½ lemon juice & ¼ tsp baking soda
Thank you! I am so happy you love the pancakes.
This was so good! I added italian seasoning and garlic. I needed something easy with no eggs this did the trick.
I made these pancakes Sunday morning and they were delicious! I used almond extract in place of the vanilla and added chopped walnuts! These were a bit! These will be a regular in our breakfast rotation!
I am so happy to hear that! Thank you.
Why the two flours?
Since the recipe has no eggs you can’t use almknd flour alone or it will be a runny messy batter that never firm up. Almknd flour doesn’t have starch you need a starchy flour to firm up the batter unless you bake with eggs, but I don’t. Enjoy!
Can I use regular milk.
Sicuro.
Can you use all almond flour? Would amounts change??
No, the batter will never firm up it will be a soupy mess.
Excellent recipe!
Grazie !
Grazie per aver condiviso questa ricetta!
I made this recipe and the flavor was great, but the inside never fully cooked–it was still kind gooey. I used all the ingredients as listed. What went wrong?
There might be a few reasons. Cooking on too-high heat makes the sides bake too fast and doesn’t leave enough time for the heat to penetrate – try a lower temp. I also found that some pans tend to transfer the heat faster than others, leading to the same results of outside cooking faster.
A way to deal with that if your pan is one of these is to cover it. This traps the heat and helps cook the inside.
A reason why it can happen is also if the batter is overmixed as it makes it denser, making it take more time to cook inside.
Speranza che aiuta!