Look. No. Further.
These pancakes are comforting, hearty, and warming. Taking only 30 minutes to make, start to finish, they are perfect for a lazy morning breakfast – or a 1 pm brunch if we’re being real!
Full of nutty almond goodness, topped with vegan butter and real maple syrup (leave Aunt Jemima on the shelf y’all), you’re sure to feel like a kid again.
But a more sophisticated, health-conscious version of your childhood self.
Almond Spice Pancakes
Stacks on stacks on stacks of heart warming pancakes.
- 3/4 c (105 g) sorghum flower*
- 1/4 c (48 g) potato starch*
- 2 tbs (7 g) almond meal
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- pinch of salt
- 1 tsp (2 g) cinnamon
- dash of cloves
- dash of nutmeg
- 1/2 c (4 oz) aquafaba (liquid from a can of chickpeas)
- 1/4 tsp (1 g) cream of tartar
- 1/2 c (4 oz) almond milk
- 2 tbs (28 g) almond butter
- 2 tbs (22 g) melted vegan butter
- 1 tbs (21 g) agave
- 1/2 tbs (0.5 oz) apple cider vinegar
- Heat electric griddle to 350 F or large non-stick pan to medium-low heat.
- Mix together almond milk and vinegar. Set aside.
- In a medium mixing bowl, whisk together all of the dry ingredients. Set aside.
- Add almond butter, melted vegan butter, and agave to almond milk mixture and stir to combine.
- In a separate bowl, whip together aquafaba and cream of tartar until medium peaks are formed. About 4-5 minutes.
- Pour almond milk mixture on top of dry mixture and combine with a wooden spoon or spatula. Add in aquafaba and mix until batter just comes together.
- Using a ladle or measuring cup (likely 1/3 cup), pour batter onto hot griddle – leaving an inch of space around each pancake – and cook until bubbles begin to form around the edges and the bottom is brown, about 3 minutes.
- Flip and cook another 3 minutes or until golden, brown, and delicious.
- Serve while fresh with vegan butter, maple syrup, and a glass of cold almond milk.
- Alternatively, store in between tea towels in oven at its lowest temperature for up to thirty minutes.
*While I haven’t tried it myself, so I can’t guarantee the results, oat or buckwheat flour would likely be a good substitute for sorghum flour.
*You can substitute potato starch for cornstarch, tapioca starch, or arrowroot powder.