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
  • Salt
  • Plant milk
  • Mineral water
  • Maple syrup (optional)

Close up for vegan paleo pancakes stacked with berries on top.

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.

Three pancakes on plate with berries on top. Some of it has been eaten.

  • 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

Drizzling maple syrup over the stack of pancakes.

These pancakes are:

  • Gluten-free
  • Dairy-free
  • Grain-free
  • Egg-free
  • Sugar-free
  • Paleo
  • Vegan

Close up of pancake stack with berries and maple syrup.

Shot of three plates of pancakes with berries and maple syrup overhead.

Other great vegan and gluten-free recipes you might like to try:

  1. Vegan Pear and Almond Crumble (Gluten-Free)
  2. Vegan Lumberjack Cake (Gluten-Free)
  3. Nut and Date Stuffed Apples
  4. Vegan Gluten-Free Chocolate Cookies
  5. Jumbo Healthy Vegan Breakfast Cookies (Gluten-Free)

If you try this recipe, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Easy Vegan Paleo Pancakes (Grain-Free)

Easy Vegan Paleo Pancakes (Grain-Free)

Yield: 8 pancakes
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour

These vegan paleo pancakes are very easy to make and the perfect gluten and grain-free breakfast option that everyone will enjoy!

Ingredients

Instructions

  1. To a large bowl, add almond flour, tapioca flour, flaxseed meal, baking powder and salt. Mix to combine.
  2. Pour in the plant milk, mineral water and maple syrup and stir until you have no lumps. I like to use a whisk as it helps to aerate the batter a little.
  3. Let it sit for 30 minutes or overnight. Important step!
  4. When you're ready to make the pancakes, place a frying pan/skillet on medium heat and add a small amount of coconut oil just enough to cover the bottom of the pan. Place your hand over the skillet to check if it has warmed up and then scoop out about a ⅓ cup of batter on the skillet.
  5. Flip the pancake once the bubbles have all popped on the top and the sides have lifted a little (see image above for reference). This should be around 90 seconds.
  6. Cook on the other side for around 30-45 seconds or until slightly golden.
  7. Repeat the process with the rest of the batter.
  8. Serve pancakes with your choice of topping. I served mine with fresh berries and a drizzle of maple syrup.

Notes

* If making this strictly paleo, don't use soy milk.

Please see tips included earlier in the post to get the best results.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 217mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 6g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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4 Comments

    1. Sorry, they turned out a little gummy. I haven’t had any issues with them myself but it may be the almond flour that you’re using. Even though I tested this recipe half a dozen times (at least!), I’ll try different brands of ingredients and see if that makes a difference. If they’re still turning out gummy after letting them sit for 30 minutes, I would adjust the almond flour to tapioca ratio. I hope that helps!

  1. I was happy to find a gluten-free, vegan pancake recipe! These turned out somewhat gummy – maybe I could try increasing the almond flour to tapioca starch ratio…

    1. Hi Em, I’m sorry to hear they didn’t turn out too well! Yes, that would be a good idea. Did you let the batter sit for at least 30 minutes? That can sometimes be the issue. I hope you have better luck next time!

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