Almond Spice Pancakes (Vegan & Gluten Free)


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!

img_0547img_0546

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.

Wanna learn more about aquafaba (as shown in photos above)? Check out our basics on this cool stuff to find out why we use it and where it comes handy!

Cheers!

IMG_0536.jpg

Almond Spice Pancakes

  • Servings: 2
  • Time: 30 Minutes
  • Difficulty: Easy
  • Print

Stacks on stacks on stacks of heart warming pancakes.

Ingredients

  • 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

Directions

  1. Heat electric griddle to 350 F or large non-stick pan to medium-low heat.
  2. Mix together almond milk and vinegar. Set aside.
  3. In a medium mixing bowl, whisk together all of the dry ingredients. Set aside.
  4. Add almond butter, melted vegan butter, and agave to almond milk mixture and stir to combine.
  5. In a separate bowl, whip together aquafaba and cream of tartar until medium peaks are formed. About 4-5 minutes.
  6. 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.
  7. 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.
  8. Flip and cook another 3 minutes or until golden, brown, and delicious.
  9. Serve while fresh with vegan butter, maple syrup, and a glass of cold almond milk.
  10. 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.

Advertisements