If you’re looking for delicious allergen-friendly pancakes that are gluten-free, vegan, grain-free and paleo without compromising on flavour, you’ve come to the right place. Trust me—these vegan paleo pancakes will not disappoint!
Requiring only one bowl and a handful of ingredients, you’ll be surprised how wonderful and easy these pancakes are to make. I fell in love with them very quickly.
My first taste of something similar was a few weeks ago when I went back home to visit my family. My mum whipped up some delicious pancakes. When she told me the ingredients, I was pleasantly surprised how simple and approachable they were to make.
Like normal pancakes, these vegan paleo pancakes also bubble nicely when you put them on your frying pan/skillet. I find this process quite therapeutic. Anyone else enjoys watching those bubbles pop?
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Almond flour vegan pancakes
The main flour used in these pancakes is almond flour. It’s a great and versatile flour for use in gluten and grain-free baking. I love it also in my candida-diet friendly brownies, and my gluten-free apple crumble.
This recipe doesn’t specifically call for super-fine almond flour, but I would recommend that you use one that can be passed through a sieve as otherwise, you’ll get thicker and grainier pancakes.
Almond meal or almond flour can be found in most supermarkets and is certainly accessible from health food stores, zero-waste stores (in bulk) and online.
Simple, approachable ingredients
The ingredients used in these paleo vegan pancakes are accessible. What you’ll need is:
- Almond flour
- Tapioca starch/flour (it’s the same thing)
- Flaxseed meal (please make your own from whole flaxseeds)
- Baking powder
- Plant milk
- Mineral water
- Maple syrup (optional)
Tips for making these grain-free vegan pancakes
- These pancakes are quite forgiving in that they shouldn’t stick to your pan. I don’t use a traditional non-stick pan, and they still have no issues with sticking and flipping. If you have your frying pan (aka skillet) on medium heat, they’ll take approximately 90 seconds until the batter is ready to flip and around 30 seconds to 45 seconds on the other side.
- The longer you leave the batter to sit, the better. I recommend 30 minutes as the minimum. The flaxseed meal and tapioca will need that time to release their binding powers so that your pancakes don’t fall apart and can create round and fluffy pancakes that we all love.
- The use of mineral water in this pancake recipe allows the batter to be lifted by carbonation, which allows your pancakes to become lighter and fluffier. For that extra bit of lift, I’ve included baking powder in this recipe as well.
- If you don’t have or choose not to use mineral water, add an additional ½ cup of plant-milk and 1 tsp of apple cider vinegar to the batter. They’ll be just as delicious!
- The maple syrup in these pancakes is not essential, so you can leave it out or swap it for your favourite sweetener.
- You can use both golden and brown flaxseeds (aka linseeds). The golden ones will blend into the pancakes’ colour a little more, but they’ll both work just as well. I used brown here as that’s what I had on hand.
- I recommend that you make your own flaxseed meal by grinding up your flaxseeds in a spice grinder. Store them in the fridge and use within a couple of weeks. If you buy them pre-ground, they are most likely already rancid because of the natural oils that flaxseeds release when ground up. Learn more about flaxseeds over on my post about how to make a flax egg.
These pancakes are:
Other great vegan and gluten-free recipes you might like to try:
- Vegan Pear and Almond Crumble (Gluten-Free)
- Vegan Lumberjack Cake (Gluten-Free)
- Nut and Date Stuffed Apples
- Vegan Gluten-Free Chocolate Cookies
- Jumbo Healthy Vegan Breakfast Cookies (Gluten-Free)
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