Paleo Vegan Pancakes

Paleo vegan pancakes that are grain-free, dairy-free, and made with almond flour. This healthy gluten-free pancake recipe is made easily in your blender and results in fluffy, moist pancakes.

 

If you’ve been a long-time follower, it’s no mystery that my Almond Flour Pancakes have been one of my most popular recipes of all time. 

Because many of you have an egg allergy or follow a vegan lifestyle, I thought it only appropriate to re-make my classic almond flour pancakes into a vegan version. 

The swap for eggs couldn’t be any easier – I simply whip up two “flax eggs” using ground flax seed and water as a replacement.

Serve these beauties up with a dollop of vegan “butter” spread and pure maple syrup (or regular butter if you can do dairy), and dive into the fluffiest, moistest egg-free pancakes that ever did exist!

Paleo Vegan Pancakes - grain-free, dairy-free, egg-free pancakes made with almond flour | TheRoastedRoot.net

How To Make Paleo Vegan Pancakes:

Begin by preparing the flax “eggs.” To do so, stir together 2 tablespoons ground flax seed with 6 tablespoons of water in a bowl. Allow this mixture to sit for 10 to 15 minutes, or until it thickens to the consistency of a beaten egg. Note: I like to stir the flax mixture every few minutes to make sure it has a uniform consistency and doesn’t clump up.

Add in the coconut milk and vanilla extract and whisk until well-combined. Add in the remaining (dry) ingredients and stir well until a thick pancake batter forms.

How to make grain-free vegan pancakes

vegan pancake batter

Heat a non-stick skillet or griddle to medium-low heat and add just enough coconut oil or avocado oil to coat the surface. 

Measure out ¼ cup of pancake batter and pour it onto the hot surface. Note: the batter will be very thick, so use your finger to form a circular pancake shape in the batter, as it will not spread on its own.

Cook for 2 to 3 minutes, or until the sides of the pancake firm up and the center appears to be set up as well. Carefully flip and cook an additional 2 to 3 minutes. Flip a third time and continue cooking and flipping 1 to 5 minutes, until the pancake is cooked through in the center. 

Serve pancakes with choice of toppings, and enjoy!

 

Cooking Notes:

These pancakes are slightly more difficult to flip than regular pancakes, and they do take a big longer to cook. 

Go into making the recipe with the expectation that you will need to exercise some patience throughout the cooking process. There will be no air bubbles rising to the top the way you get with regular pancakes. 

You’ll know it’s time to flip them when the sides begin to firm up and the center of the pancakes are a little firmer as well. When you flip, do so slowly and carefully, or else the pancakes will break apart.

Do not omit the tapioca flour – it is crucial in holding the pancakes together. You can replace it with arrowroot flour, but either one is a key ingredient to the recipe. The pancakes will not turn out well without tapioca or arrowroot.

 

Are Vegan Pancakes Fluffy?

YES! These pancakes turn out delightfully fluffy. They also turn out super moist and buttery in flavor. Just be sure you give them enough time on the stove top so that they cook through and don’t turn out “raw” in the center. Remember: grain-free, egg-free pancakes will always require more cook time than pancakes made with eggs and all-purpose flour.

How to Store Leftover Pancakes:

Store any leftovers in a zip lock bag or a tupperware container in the refrigerator or freezer.

Recipe Adaptations:

  • Replace coconut milk with unsweetened almond milk. Note the pancakes will not be quite as fluffy if you do so.
  • Substitute hazelnut flour for the almond flour.
  • Use arrowroot flour instead of tapioca flour. Remember: do not omit the tapioca flour (or arrowroot) or the pancakes will not hold together.
  • If you eat eggs, follow my recipe for Paleo Almond Flour Pancakes

More Vegan Pancake Recipes:

Whip up a stack of fluffy egg-free pancakes!.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make these Paleo Vegan Pancakes, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo vegan pancakes that are grain-free, dairy-free, and made with almond flour. This healthy gluten-free pancake recipe is made easily in your blender and results in fluffy, moist pancakes.

Paleo Vegan Pancakes

Course: Breakfast
Cuisine: American
Keyword: almond flour pancakes, breakfast, gluten free, grain free, keto, low-carb, paleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 people
Author: Julia

Grain-free vegan pancakes that are egg-free, paleo, and made with almond flour.

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Ingredients

Optional Add-Ins:

Instructions

  1. Stir together the ground flax seed and water in a bowl. Allow this mixture to sit for 10 to 15 minutes, or until it thickens to the consistency of a beaten egg. Note: I like to stir the flax mixture every few minutes to make sure it has a uniform consistency and doesn’t clump up.

  2. Add in the coconut milk and vanilla extract and whisk until well-combined. Add in the remaining (dry) ingredients and stir well until a thick pancake batter forms.

  3. Heat a non-stick skillet or griddle to medium-low heat and add just enough coconut oil or avocado oil to coat the surface. 

  4. Measure out ¼ cup of pancake batter and transfer it to the hot surface. Note: the batter will be very thick, so use your finger to form a circular pancake shape in the batter, as it will not spread on its own.

  5. Cook for 2 to 3 minutes, or until the sides of the pancake firm up and the center appears to be set up as well. Carefully flip and cook an additional 2 to 3 minutes. Flip a third time, and continue cooking another 1 to 3 minutes, until the pancakes are fully cooked through the center. Note: If the pancakes are still "raw" in the center after a 4th flip, finish them off in the microwave for 10 to 30 seconds.

  6. Serve pancakes with choice of toppings, and enjoy!

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Comments

    1. Julia Post author

      Hi Hannah,

      My apologies! That was a typo, as I don’t typically add pure maple syrup to my pancake batters, although it wouldn’t be a bad idea!..I fixed the recipe 😀 xo

      Reply
    1. Julia Post author

      My apologies, Patricia! That was a typo – there’s no pure maple syrup in the pancake batter. Unless of course you want to add a teaspoon or two. 😀

      Reply
    1. Julia Post author

      They are! You can plug the recipe into myfitnesspal to get the exact macros depending on how many pancakes you consume 😀 Hope you enjoy!

      Reply
  1. Deanna

    I tried this recipe and despite putting butter in my cast iron while heating per usual the pancakes stuck terribly and wouldn’t even flip were just a mess. Any tips? I follow direction only sub was used coconut/cashew milk. Thx

    Reply
    1. Julia Post author

      Traditional baking powders sometimes contain gluten and cornstarch, but there are paleo-friendly baking powders available now that do not. You can replace it with tapioca flour if you react to baking powder 😀

      Reply
  2. Erica

    Hi! I have “neat egg”
    Can I use that instead of flax seed??
    How many “eggs” will I need??
    Thank you!
    Erica

    Reply
    1. Julia Post author

      Hi Erica,

      I’ve never used neat eggs, so I can’t be sure about the measurement or how it would work out. For this recipe, you will need the equivalent of two eggs. Hope this helps! xo

      Reply
  3. Emilia

    I made these following the recipe precisely and for some reason they did not turn out well! The pancake was brown on one side when it was finally “ready” to be flipped, and even then it completely fell apart on the flip. I cooked on medium heat and flipped various pancakes at different times to test if that was the issue. I ended up just planing to eat a somewhat scrambled pancake, but even then the middle of the pancake pieces never firmed up and stayed liquid.

    Reply
  4. Kimberly Wilks

    Gluten free baking is best done low and slow. To fix the terrible sticking problem I encountered i switched to my best non stick surface, and cooked one at a time. They turned out perfect, no sticking.

    Reply
    1. Julia Post author

      Hi Emma,

      I’d suggest using the tapioca flour, as it helps bind the pancakes together. Since there aren’t eggs to help with binding, the tapioca flour is important. Hope you enjoy!

      Reply
  5. Lana

    So disappointed in this recipe. Unfortunately I didn’t read the previous reviews about the batter sticking to the pan. I used a non stick pan coated heavily in coconut oil and still ended up with a scrambled mess (a very expensive almond flour scrambled mess!) I definitely don’t recommend wasting you time and ingredients on this recipe. Especially frustrating with two hungry toddlers at your feet!

    Reply
  6. Raquel

    I followed all the recommendations even from the reviews and they turned out awful. I couldn’t’ flip them, they got too burnt on the outside and barely cooked in the middle. My family tried to muster through since I doubled the recipe and used so much almond flour. But we ended up tossing them.

    Reply
  7. Bekah

    Saw a few comments about it sticking but this recipe worked for me! Spread thinner, on lower heat, with a bit of oil – more than a simple coat but not a thick pool.
    Excited to have found a simple and filling recipe! Thanks 🙂

    Reply
    1. Julia Post author

      I’m so happy it worked well for you, Bekah! I think the key is getting the correct temperature on the skillet and having the patience to allow them to cook slowly 😉 Thanks for the sweet feedback! xoxo

      Reply
  8. Judy Raymond

    This recipe is a keeper! It’s the best vegan gluten free pancake recipe I have found! Thank you and well done! ??

    Reply
  9. Judy Raymond

    Just looked at all the other comments and wanted you all to know I used a cast iron skillet (not a non-stick pan) with coconut oil and had no sticking at all! I was pleasantly surprised how easy it was to cook!

    Reply
  10. Megan

    I hardly ever leave comments, but this recipe did not work for me. The pancakes were edible, but I can’t say I enjoyed them. The batter was super thick and ended up making these dense patties that made a thud when you flipped them. Far from “fluffy pancakes.” The only thing I can think of is that perhaps you absolutely must use “finely ground” almond flour, as mine was just regular. If that is the case, maybe you could emphasize that in the instructions.

    Reply
    1. Julia Post author

      Hi Megan,

      The exact flour recommendation is listed in the ingredients list. Sorry the pancakes didn’t work out as you expected.

      Reply
  11. Michelle

    Hey! Just made these and they turned out quite alright. I did use a different coconut milk (without guar gum) For those who’s pancakes may be falling apart – just use more flax mix and be sure the flax mix has sat long enough 15 mins. I think the trick here is the cast iron and it wouldn’t hurt to make that recommendation in your recipe. Also, the pancakes will not turn out like the images, probably, unless you use the exact brands the author is using. But not bad – nice job 🙂

    Reply
  12. Soujna

    Tried the pancakes but was not that happy with it.. it was soggy in between and however slow the heat was, it never cooked in the middle of the pancake. But I guess, I should have skipped the flax eggs and put regular eggs. But that’s okay.. I never regret trying any recipes?

    Reply

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