Vegan Almond Flour Pancakes | 6 Ingredients and 5 Minutes

These vegan almond flour pancakes are thick, fluffy, and need just 6 ingredients! Ready in less than 5 minutes, they have no eggs or dairy in them.

Course Breakfast

Cuisine American

Prep Time 1

Cook Time 4

Total Time 5

Servings pancakes

Calories 148kcal

Prepare the chia egg by combing the chia seeds with 3 tablespoons of water and let it sit for 5 minutes for a gel to form.
In a large mixing bowl, whisk together the almond flour, oat flour, baking powder, and baking soda.
Add the mashed banana and chia egg and the milk. If the batter is too thick, add more almond milk.
Coat a non-stick pan with oil and place over medium heat. Once hot, add 1/4 cup portions of the pancake batter and cover the pan immediately. Let the pancakes cook for 2-3 minutes before lifting the lid, flipping the pancakes and cooking for a further 1-2 minutes. Repeat the process until all the batter is used up.
Serve the pancakes immediately with your favorite toppings.

* Start with 1/2 cup but only add more as needed.

TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place leftover pancakes in a ziplock bag and store in the freezer for up to 6 months. Thaw pancakes overnight in the refrigerator.

TO REHEAT: Reheat pancakes in the microwave (30-40 seconds) or in a non-stick pan until warm on both sides.