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stack of vegan almond flour pancakes with coconut whip cream, fresh berries, oat milk on white plates

Healthy Breakfast Ideas: Vegan Almond Flour Pancakes

Shana Thomas
Healthy Breakfast Ideas: Vegan Almond Flour Pancakes
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Brunch, Main Course
Cuisine American
Servings 2
Calories 139 kcal


  • 1/2 cup almond flour
  • 1 cup oat flour to make oat flour just add oats to a blender until it forms into flour
  • 1/2-1 cup non-dairy milk plus more if needed
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tbsp unsweeteed apple sauce or maple syrup  optional
  • 1 tsp grapeseed oil (for non-stick pan)  if needed


  • In separate bowls: mix the wet & dry ingredients.
  • Add the wet ingredients to the dry ingredients and stir until combined. Let the pancake batter sit for a few minutes to thicken while you heat the pan according hte next steps below.
  • Add the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy clean up). Cook on each side for about 2-5 minutes (depends on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.
  • Serve with your favorite toppings. Some suggestions include maple syrup, coconut whip cream, fresh berries, or vegan butter.



How to store: Add the (cooled down) pancakes to an airtight container and leave in the fridge for up to a week. Or, store in the freezer for up to a couple of months. 
Reheat: Cover and put them in the microwave until warmed through. Or, add to warm pan over medium heat and cook until warmed through. 
Oat flour: Acts as a binder in this recipe so do not skip this ingredient. Alternatively, you can use a gluten-free flour blend. See the recommendations above. 
Keyword healthy breakfast ideas, Vegan Almond Flour Pancakes