Name: Vegan Almond Flour Pancakes
Prep time: 10 min
Cook time: PT-487343H8M57S
Total time: 22 min
Cuisine: American
Ingredients: 1 cup almond flour; 1/4 cup gluten-free flour (or regular all-purpose if gluten isn’t a concern); 1 tsp baking powder; 1/4 tsp salt; 1 ripe banana, mashed; 3/4 cup almond milk (or oat, soy, coconut milk); 1 tbsp flaxseed, ground (for flaxseed egg); 3 tbsp water (for flaxseed egg); 1 tsp pure vanilla extract; Optional: 1/2 tsp ground cinnamon

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A soft, fluffy stack of almond flour pancakes made completely vegan and gluten-free—I absolutely love how easy they are to whip up on a weekend morning!

Vegan Almond Flour Pancakes

Why You’ll Love This Recipe

I love how these pancakes come together with minimal ingredients, yet deliver a tender, flavorful bite. The ripe banana naturally sweetens the batter, while the flaxseed “egg” adds texture without relying on any animal products. Plus, using almond flour gives them a lovely nutty taste and makes them gluten-free (if needed).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour
Gluten‑free flour (or regular all‑purpose if gluten isn’t a concern)
Baking powder
Salt
Ripe banana
Almond milk (or oat, soy, coconut)
Flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water, sit 5 min)
Pure vanilla extract
Optional: ground cinnamon

Directions

Make the flaxseed egg: Mix the ground flaxseed with water in a small bowl and let it sit for about 5 minutes until thickened.
Combine wet ingredients: In a medium bowl, whisk together the softened flaxseed egg, mashed banana, almond milk, and vanilla extract (plus cinnamon, if using).
Add dry ingredients: Stir in the almond flour, gluten-free (or all-purpose) flour, baking powder, and salt until just combined.
Cook: Preheat a non-stick pan over medium heat and lightly grease with vegan butter or oil. Pour batter (about ¼ cup per pancake). Cook for 2–3 minutes on the first side—tiny bubbles will form around the edges—then flip and cook another 2–3 minutes until golden.
Serve: Stack them warm and top with your favorite garnishes—fresh fruit, maple syrup, nut butter, or coconut yogurt all work beautifully.

Servings and timing

This recipe makes about 8 pancakes, enough for 2–3 servings. Prep time is roughly 10 minutes, and cooking takes another 10–12 minutes, so you’ll be at the table in about 22 minutes from start to finish.

Variations

Chocolate chip pancakes: Stir in a handful of vegan chocolate chips right before cooking.
Blueberry pancakes: Fold in fresh or frozen blueberries into the batter.
Spiced pancakes: Add ½ tsp each of cinnamon plus a pinch of nutmeg or ginger.
Citrus twist: Mix in a teaspoon of lemon or orange zest for a bright flavor.
Protein boost: Stir in a scoop of your favorite vegan protein powder and slightly increase the liquid.

Storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the toaster or oven at 350 °F (175 °C) for about 5–7 minutes—they come out warm and slightly crisp. For longer storage, I freeze pancakes with parchment paper between them, then microwave frozen ones for 45 seconds to 1 minute, or toast them from frozen.

FAQs

What can I use instead of banana?

I haven’t tested without banana, but unsweetened applesauce or mashed pumpkin could work in similar amounts—just note they’ll change the flavor slightly.

Are these pancakes truly gluten-free?

Yes—as long as the flour you use is certified gluten-free. I like brands like King’s Gluten‑Free Flour. You can also use just almond flour, but the texture is best with a bit of another flour for structure.

Can I swap the almond milk?

Absolutely! I’ve successfully used oat, soy, coconut, or rice milk with no issues.

How do I make this nut‑free?

To go nut-free, try sunflower seed flour or oat flour in place of almond flour, but keep in mind the flavor and texture will shift.

Can I freeze cooked pancakes?

Yes—just layer them with parchment paper and freeze in a bag. They thaw easily and reheat well in the toaster or microwave.

Conclusion

I’m so happy you’re trying these vegan almond flour pancakes—they’re fluffy, flavorful, and endlessly adaptable. Whether you stick with the basic recipe or try one of my variations, they’ll make your breakfast feel special. Let me know how you like them!