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Almond Pancakes

All About Vegan Food

Prep Time: 12M
Cooking Time: 6M
Serves: 10

These deliciously nutty pancakes are perfect served with coconut yogurt or compote, heaped with fresh fruits and berries, or with a drizzle of maple syrup.

Makes 8-10 pancakes.

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Ingredients

120g all-purpose flour

50g almond meal/almond flour

2 tbsp coconut sugar

1 tsp baking powder

1/2 tsp salt

1 tsp almond extract

1/2 tsp vanilla extract

300ml unsweetened almond milk

2 tsp apple cider vinegar

120ml rapeseed or vegetable oil

These deliciously nutty pancakes are perfect served with coconut yogurt or compote, heaped with fresh fruits and berries, or with a drizzle of maple syrup.

Makes 8-10 pancakes.

Method

  1. Combine the almond milk and apple cider vinegar. Set aside for 10 minutes. This will make a tasty buttermilk substitute!
  2. In a large bowl, combine your dry ingredients. When ready, add the almond milk mixture, your extracts, and the rapeseed oil. Mix with a wooden spoon until the clumps are mostly dissolved.
  3. Warm a non-stick pan over medium heat. Add dollops of dough at about 80ml each to the pan and cook for 3-4 minutes on each side.

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