Fluffy AND vegan? You bet! The secret weapon to these airy pancakes is the meal left over from making fresh almond milk. It actually makes a lovely replacement for ricotta in everything from pasta to baking and, well, pancakes of course. If your family isn’t into almond milk you can always make the non-vegan version. This recipe takes its inspiration from Canadian Living.
Makes a dozen pancakes (best make a double batch of almond milk to ensure you have enough meal)
- 1 tablespoon ground flax mixed with 3 tablespoons water (this is your egg replacer)
- 1 1/2 cups all purpose unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 pinches salt (optional)
- 1 cup fresh almond meal (still wet – don’t dry it out)
- 1 cup almond milk
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, softened, plus more for your pan
- Freshly grated zest from 1 lemon
- A generous squeeze of lemon juice
- 1 cup wild blueberries (I used frozen but fresh is best)
- Mix your egg replacer first then set it aside. In a separate mixing bowl, combine the flour, baking powder, baking soda and salt. Stir to combine.
- In another mixing bowl whisk together your almond meal, almond milk, maple syrup, coconut oil, lemon zest, lemon juice and the ground flax mixture.
- Add dry ingredients to your wet ingredients and stir to combine. If you’re using fresh blueberries gently fold them into the batter now. If you’re using frozen, add thawed berries to the skillet while the pancakes are cooking.
- Heat a large non-stick skillet over medium heat and add a little coconut oil. Make pancakes 2 at a time by pouring about 1/4 cup batter into the pan for each one. Gently spread the batter out using the back of a spoon; if you’re using thawed berries top each pancake with a spoon-full. Cook pancakes for about 2 minutes each side and place finished pancakes in a warmed oven until ready to serve. Enjoy with maple syrup and fresh fruit.
Fluffy and delicious, the protein-rich almond meal in these pancakes will keep you feeling full longer. Almonds are also an excellent source of fiber, potassium, iron and magnesium. Plus, lemon juice and blueberries contribute to your vitamin C intake.
This is an amazing recipe! We left out the lemon and substituted dates for maple syrup, and it turned out perfectly. It’s also the first time my boyfriend and I have really enjoyed “real” pancakes since both of us went gluten free! Thank you for sharing this with the world! xx
Thanks for the feedback, Soozy! I’m so happy you enjoyed them and I can totally relate. My family had to endure a number of dense, rubbery pancakes before we stumbled upon this Recipe. What did you use as a substitute to all purpose flour? Our household isn’t gluten-free but I do like experimenting with wheat alternatives.
We used Cup4Cup, with a 1:1 ratio. Worked like a charm!