Description

A soft, fluffy stack of vegan and gluten-free almond flour pancakes that are easy to make and full of flavor. The banana naturally sweetens the batter, while the flaxseed egg gives them texture without any animal products.

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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Instructions

Make the flaxseed egg: Mix the ground flaxseed with water in a small bowl and let it sit for about 5 minutes until thickened.
In a medium bowl, whisk together the flaxseed egg, mashed banana, almond milk, and vanilla extract (add cinnamon if using).
Stir in the almond flour, gluten-free flour (or all-purpose flour), baking powder, and salt until just combined.
Preheat a non-stick pan over medium heat and lightly grease with vegan butter or oil. Pour batter (about ¼ cup per pancake) onto the pan.
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 brown.
Stack the pancakes warm and top with your favorite garnishes like fresh fruit, maple syrup, nut butter, or coconut yogurt.

Notes

This recipe makes about 8 pancakes, enough for 2-3 servings.
Prep time is roughly 10 minutes, cooking takes 10–12 minutes, for a total of about 22 minutes from start to finish.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
For longer storage, freeze pancakes with parchment paper between them, then microwave or toast from frozen.
Various flavor variations include adding chocolate chips, blueberries, or spices like cinnamon and nutmeg.
If you prefer nut-free, substitute almond flour with sunflower seed flour or oat flour, keeping in mind the flavor and texture will shift.

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Category: Breakfast
Method: Pan-fry
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 120
Sugar: 7g
Sodium: 120mg
Fat: 7g
Saturated Fat: 0g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg