Vegan Almond pancakes
I have tried to make vegan & gluten-free pancakes for years but they always ended up as a mess. Since I’ve discovered “flax-eggs” I’ve been experimenting with lots of vegan cakes, fritters, burgers and so on. These vegan Almond pancakes were truly successful! They are gluten-free and low-carb too, so they’re perfect for most diets! I snack on them during the day.
Ingredients
Method
- Mix the “flax-egg” and set aside for 10 minutes.
- Mix the ground almond, almond yoghurt, baking powder and vanilla in a bowl. Add the flax-egg and combine.
- Now, add some almond milk gradually, until you get a thick, but pourable batter.
- Lightly oil a pancake pan or flat griddle pan, then heat.
- Using a Tbsp, add dollops of the batter, gently spreading them into rounds.
- Cook over medium heat until the top of the pancakes has almost set – this should take about 2 to 3 minutes. Flip and cook them until golden brown.
- Repeat with the remaining batter.
- Serve the pancakes warm or at room temperature.