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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp ground flax seed mixed with 4 Tbsp almond milk
  • 100 g ground almonds
  • ½ cup of almond yoghurt vegan
  • 1 tsp gluten-free baking powder
  • ½ tsp vanilla extract
  • Sugar-free Almond milk

Method
 

  1. Mix the “flax-egg” and set aside for 10 minutes.
  2. Mix the ground almond, almond yoghurt, baking powder and vanilla in a bowl. Add the flax-egg and combine.
  3. Now, add some almond milk gradually, until you get a thick, but pourable batter.
  4. Lightly oil a pancake pan or flat griddle pan, then heat.
  5. Using a Tbsp, add dollops of the batter, gently spreading them into rounds.
  6. 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.
  7. Repeat with the remaining batter.
  8. Serve the pancakes warm or at room temperature.