Ang mga malalambot na ito Vegan na Pancake na may Harinang Almond 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 at pancakes 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.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
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Vegan na Pancake na may Harinang Almond
Ingredients
- 1 tasa Flour ng Lahat-Lyong - (tala 1)
- 1 tasa Flour ng Almond - (tala 2)
- 1 kutsara Paghurno Powder
- 1 ½ tasa Almond Milk - (tala 3)
- 2 kutsarita Apple Cider Vinegar - (tala 4)
- 2 tablespoons Langis ng oliba - (tala 5)
- 2 tablespoons Maple syrup - (tala 6)
- 1 kutsarita Vanilla Extract
- ¼ kutsarita Asin
tagubilin
- Sa isang maliit na mangkok, haluin ang gatas na gawa sa halaman at suka ng mansanas. Itabi nang ilang minuto hanggang sa lumambot ito.
- 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.
- Haluin upang pagsamahin ang mga sangkap at maging makinis na batter para sa pancake.
- Painitin ang pancake griddle o crepe pan sa katamtamang apoy. I-spray ang pan ng cooking oil spray.
- Kumuha ng 1/4 tasa ng batter ng pancake at lutuin ng 2-3 minuto hanggang sa madaling ibaliktad sa kabilang panig.
- I-flip at lutuin nang isa pang minuto.
- Ihain kasama ng maple syrup at prutas na iyong mapipili.
Mga Tala
Pagkain
Bakit Magugustuhan Mo ang mga Pancake na Ito
- 3 times fewer carbs than regular mga pancake na vegan
- Opsyon na walang gluten
- As Light and fluffy as my Mga Pancake na may Gatas na Oat
- Madaling gawin nang wala pang 15 minuto
- 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 Recipe ng keyk na harina ng almendras na walang itlog, 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 mga shortbread cookies na harina ng almendras 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.
Ingredients at Substitutions
- Flour ng Lahat-Lyong 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 Paano Sukatin ang Harina if you’re not sure.
- Pinaputi na Harina ng Almond – kami 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.
- Banayad na Langis ng Oliba o langis ng niyog to add moisture to the pancakes. My tip 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.
- Paghurno Powder is a must for fluffy vegan gluten-free pancakes. Make sure yours is gluten-free if you are intolerant to gluten.
- Vanilla Extract or a pinch of cinnamon. This is especially needed if you want to cover the nutty taste of almond flour in the recipe.
- Apple Cider Vinegar or lemon juice is used to curdle the non-dairy milk and make the pancakes fluffier.
- Almond Milk, soy milk, or oat milk. You an use any plant-based milk. They deliver the same result.
- Maple syrup 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
- Mga hiwa ng saging
- Mantikilya ng mani o mantikilya ng almendras
- Mga dark chocolate chips
- Jam or try my low-carb jam ng sanggol
- Caramel ng petsa
Mga Madalas Itanong
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.
How do you know when your milk is ready? I used almond milk.
As said in the recipe, until it curdles. It means the milk will form pieces on top, and look thicker and creamier. Simply wait 2 minutes, it doesn’t takes longer than that.
Do you think it’d be possible to bake the pancakes in the oven rather than cooking on a skillet? If so, what temp would you suggest trying and for how long? Thanks!
Apart from sheet-pan pancakes, I’ve never tried cooking pancakes in an oven. It’s so much more convenient in a pan!!
Salamat sa pagbabahagi ng resipe na ito!
Could you put the batter into a waffle maker?
If you oil it well, yes it should work!
Turned out great! Made a couple of changes – I left out the maple syrup because of our baby (plus our kids and my husband add maple syrup on top, so I didn’t think it needed it!) and used cow’s milk because that’s what we had. I also mixed it all the night before and left it in the fridge so it’d be ready to make for breakfast and it worked well! Thanks for a healthy, easy, and yummy recipe!
You’re most welcome! Thanks for the review!
Do you have a recipe for vegan buckwheat pancakes? The fewer ingredients, the better.
Yes, I have Vegan Pancakes right here!
I made the recipe and delish! Served with Blueberries on top. One note- when mixing the dry ingredients per instructions it has salt but there is no measure in the ingredients. I added 1/4 tsp and seemed to be fine.
Question: do you measure the almond flour the same way you measure the gluten-free flour?
yes always, you fill the cup and don’t over pack the flour, then level up the top to remove any extra