Almond Pancakes

All About Vegan Food

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

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  • 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.


  • 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.

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