Soft & Fluffy Vegan Almond Flour Pancakes

Five pancakes stacked on a plate with fresh berries.

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Soft & Fluffy Vegan Almond Flour Pancakes

Nothing beats a pancake that’s soft, fluffy, and light, and that’s exactly what you’re going to get when you make these vegan almond flour pancakes. They’re made with a blend of flour (regular or gluten-free) and almond flour to give them a tender, pillowy texture that almost melts in your mouth. As always, they’re completely dairy-free and egg-free, but no one will ever guess!

Prep Time10

Cook Time20

Total Time30

Servings: pancakes

Author: Gwen Leron

Ingredients

For Vegan Buttermilk:

1 cup + 2 tablespoons (270ml) unsweetened dairy-free milk (see note below)
4 teaspoons vinegar (white or apple cider)

For Pancake Batter:

1 ¼ cups (156g) all-purpose flour (see note below for the gluten-free option)
¾ cup (84g) almond flour (not almond meal)
3 tablespoons (38g) granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons oil
2 teaspoons vanilla extract

Instructions

Make Vegan Buttermilk:

Pour the dairy-free milk into a measuring cup or bowl.
Add the vinegar to the milk and stir. Set aside for 10 minutes so it can curdle.

Make Pancake Batter:

Whisk flour, almond flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Add the oil and vanilla extract to the buttermilk and stir.
Slowly add the buttermilk mixture to the dry ingredients and mix until just combined. Don't overmix. Rest for 5 minutes. The batter will be thick but pourable.

Cook the Pancakes:

Heat the pan over medium heat for at least 2 minutes. (The heat may need to be adjusted a few times while cooking the batch.)
Lightly coat the surface of the pan with a small amount of oil.
Ladle ⅓ cup of the pancake batter into the center of the pan. Using the back of the ladle or a spoon, gently spread the batter into a round shape.
Flip after roughly 1 ½ minutes, when the edges look set and dry, and the surface of the pancake looks mostly set. After flipping, cook for another 1 ½ minutes, or until cooked through.
Repeat until the batter is done. Re-oil the cooking surface in between pancakes to avoid sticking. If the pancakes are browning too much or too fast, turn the heat down to medium-low.
Serve with maple syrup or other toppings of your choice. (Suggestions above!)

Notes

Please read all of the information above, as well as the notes below, before making this recipe.
This recipe makes 6 large pancakes or 8 smaller pancakes, depending on how much batter you use for each pancake.
Modifications to make a vegan gluten-free version: Use 1 cup + 2 tablespoons (167g) of Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (in the blue bag, not the red bag), and 1 and ⅓ cups of dairy-free milk with 5 teaspoons of vinegar for the vegan buttermilk. This recipe will NOT work with coconut flour or any other single gluten-free flour.
Be sure to use a very good non-stick skillet, a well-seasoned cast iron pan, or a non-stick griddle.
Store leftovers for up to four days in an airtight container in the refrigerator. To freeze, cool them completely, separate them with parchment squares so they don't stick together, and freeze them for up to two months. Reheat in your oven, microwave, air fryer, or toaster oven.
Nutrition information is based on one of eight pancakes, without toppings or add-ins, and prepared as written. The calorie count for 1 vegan gluten-free almond flour pancake is roughly 188. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition