These fluffy Vegan Almond Flour Pancakes are easy, fluffy vegan gluten-free 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 gluten-free breakfast.
I love pancakes from my days at our family restaurant where I turned my passion for crepes and pancakes into creative recipe variations. You might have tried my vegan coconut flour pancake, and many of you requested a version with almond flour.
As you know from my article Can you substitute almond flour for coconut flour?, this 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.
Why You Will Love These Pancakes
- 3 times fewer carbs than regular vegan pancakes
- As Light and fluffy as my Oat Milk Pancakes
- Easy to make in less than 15 minutes
- Tasty nutty flavor
Expert 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.
Ingredients and Substitutions
- All-Purpose Gluten-Free Flour or all-purpose flour if you don’t intend 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 if you’re not sure.
- Blanched Almond Flour – my 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.
- Light Olive Oil or coconut oil 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.
- Baking 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.
- 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 gluten-free 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 Pancake 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
- Banana Slices
- Peanut butter or almond butter
- Dark chocolate chips
- Jam or try my low-carb chia seed jam recipe
- Date caramel
Frequently Asked Questions
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.
More Vegan Pancakes
Did You Like This Recipe?
Vegan Almond Flour Pancakes
- 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 gluten-free 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.