One of my recent favorite things to do is play around with recipes to see if I can completely remove a common ingredient. In this case, I wanted to see if I could make fluffy pancakes sans grains. Spoiler alert: It totally worked!
These 1-bowl pancakes are made with 8 ingredients you likely have on hand right now, and require just 20 minutes start to finish. Let’s do this!
The base for this recipe starts with melted dairy-free butter, nut butter, vanilla, and a bit of maple syrup. Next comes dairy-free milk and a couple of eggs.
The only “flour” required is almond! It’s light, fluffy, cake-like, and provides allows for a final product with a nice “crumb.”
Consider this a base recipe that’s very customizable.
Swirl in some puréed fruit — such as strawberry — for more flavor. Add chocolate chips for a bit of indulgence. Or add peanut butter and a little cacao powder for the ultimate peanut-butter chocolate pancake!
I must say, these pancakes cook up beautifully.
They’re easy to flip, get a gorgeous golden brown color, smell like “real deal” pancakes, and fluff up so nicely. I couldn’t wait to dig in!
We hope you LOVE these grain-free pancakes! They’re:
Quick & easy
& So delicious
For toppings, you could go any which way, but I opted for a little more dairy-free butter, raspberry compote, a little lemon juice, and maple syrup. Serve with a Creamy Matcha Latte, Perfect Cup of Coffee, or Golden Milk for the ultimate breakfast feast.
Love pancakes? Be sure to try our 5-Ingredient Banana Egg Pancakes, 1-Bowl Vegan Banana Oat Pancakes, Life-Changing Banana Walnut Pancakes, Vegan Carrot Coconut Pancakes, Toasted Coconut Pancakes, and Vegan GF Chocolate Chocolate Chip Pancakes.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 2 Tbsp melted vegan butter (we like Miyoko’s brand // or sub dairy butter or coconut oil // plus more for cooking + serving)
- 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 unsweetened dairy-free milk (we prefer almond or cashew)
- 2 large eggs* (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
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.
*To keep these vegan, you can try subbing 1/3 cup (80 ml) whipped aquafaba in place of the eggs, but we haven’t tested it this way and can’t guarantee the results. Instead, we recommend trying this egg-free pancake recipe for better results.
*We haven’t tested this recipe with any flour except almond flour. We assume almond meal would work, but can’t guarantee the results. If subbing coconut flour, start with a lesser amount as it tends to be quite absorbent. If you try this, let us know how it goes in the comments.
*Nutrition information is a rough estimate calculated with almond butter, almond milk, the lesser amount of almond flour, and without optional ingredients.
Nutrition Per Serving (1 of 10 pancakes)
- Calories: 143
- Fat: 12g
- Saturated fat: 2.6g
- Sodium: 182mg
- Potassium: 152mg
- Carbohydrates: 5.3g
- Fiber: 1.8g
- Sugar: 2.2g
- Protein: 4.9g