Almond Pancakes

All About Vegan Food

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

1 cup all-purpose flour
1/2 cup almond meal
2 tablespoons coconut sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/4 cups unsweetened almond milk
2 teaspoons apple cider vinegar
1/2 cup canola 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

Combine the almond milk and apple cider vinegar. Set aside for 10 minutes. This will make a tasty buttermilk substitute!
In a large bowl, combine your dry ingredients. When ready, add the almond milk mixture, your extracts, and the canola oil. Mix with a wooden spoon until the clumps are mostly dissolved.
Warm a non-stick griddle over medium heat (at 350 degrees if you’re able to set it). Add dollops of dough at about 1/3 of a cup each to the griddle and cook for 3-4 minutes on each side.