1-Bowl Grain-Free Pancakes
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
10 (Pancakes)
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Calories
143 kcal
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Course
Breakfast
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Cuisine
gluten-free
1-Bowl Grain-Free Pancakes
Description
The recipe blends melted vegan butter and nut butter with almond or cashew milk, eggs, baking powder, and almond flour into a smooth batter. The texture is adjusted to be neither too runny nor too thick for cooking. Pancakes are cooked over medium heat until bubbling and edges appear dry before flipping to ensure a tender interior with a golden exterior.
The nut-forward base gives these pancakes a moist and satisfying crumb, distinct from grain-based versions. The addition of vanilla and maple syrup adds subtle sweetness. Cooking them one quarter cup at a time allows for consistent size and cooking.
These pancakes serve well topped with vegan butter, nut butters, syrup, or a fresh berry compote, enhancing their mildly sweet and nutty profile. They provide a grain-free alternative suitable for those avoiding grains, with a focus on almond flour’s texture and flavor.
For a vegan option, aquafaba can be tried as an egg substitute though results may vary. The recipe has not been tested with flours other than almond, so results with coconut or almond meal may differ and require adjustments in flour quantity.
Ingredients
PANCAKES
- 2 Tbsp vegan butter we like Miyoko’s brand // or sub dairy butter or coconut oil // plus more for cooking + serving, melted
- 2 Tbsp nut butter (we like almond, peanut, cashew, and sunflower)
- 2 tsp vanilla extract
- 1 Tbsp maple syrup (plus more to taste, or sub stevia to taste)
- 1/2 cup dairy-free milk we prefer almond or cashew, unsweetened
- 2 large egg preferably free-range organic, such as Vital Farms
- 1 Tbsp baking powder
- 1 ¼ - 1 ½ cups almond flour plus more as needed
FOR TOPPING optional
- Berry compote
- nut butter
- vegan butter
- maple syrup
Instructions
- To a mixing bowl, add melted vegan butter, nut butter, vanilla extract, and maple syrup and whisk well to combine. Add dairy-free milk and eggs and whisk once more to combine.
- Add baking powder and whisk to combine. Then add almond flour, starting with the lesser amount and whisking to combine. You’re going for a cake batter texture — not too runny, but not too gloppy or thick (see photo). Add more almond flour until the right texture is achieved. If it gets too thick, thin with more dairy-free milk.
- Heat a skillet or pan over medium heat. Once hot, grease the surface with a little oil or your butter of choice. Wait 1 minute. Then add batter 1/4 cup at a time, giving your pancakes room to spread. They’re ready to flip when they puff up slightly, the edges are dry, and the surface appears shiny — about 3 minutes.
- Carefully flip and cook on the other side until golden brown and cooked all the way through — about 2 minutes. Continue until all batter is cooked (as recipe is written, ~10 pancakes).
- Serve immediately with desired toppings. We enjoyed with a bit of vegan butter, berry compote, and maple syrup. These would also go well with nut butter, honey, bananas, or another fruit of choice.
- Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. To reheat, either microwave or heat in a toaster or 350-degree F (176 C) oven until warm.
Notes
- Use a mix of vegan butter and nut butter to enrich the pancake flavor and moisture.
- Adjust almond flour quantity to achieve a batter that is thick but still pourable; add more milk if too thick.
- Cook pancakes until the edges dry and surface shines, then flip carefully to cook evenly.
- To keep vegan, aquafaba may substitute eggs, though results are not guaranteed.
- Substitutions with other flours like coconut may require tweaking amounts due to absorbency differences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(Pancakes)
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1pancakes | |
| Calories | 143 | 7% |
| Carbohydrates | 5.3g | 2% |
| Protein | 4.9g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2.6g | 13% |
| Sodium | 182mg | 8% |
| Potassium | 152mg | 3% |
| Fiber | 1.8g | 7% |
| Sugar | 2.2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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