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3.62 from 13 votes
Paleo Vegan Pancakes
Prep Time
15 mins
Cook Time
20 mins

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

Course: Breakfast
Cuisine: American
Keyword: almond flour pancakes, breakfast, gluten free, grain free, keto, low-carb, paleo
Servings: 4 people
Author: Julia
Optional Add-Ins:
  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!