Paleo Vegan Pancakes
Grain-free vegan pancakes that are egg-free, paleo, and made with almond flour.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 381kcal
Author: Julia
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.
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.
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 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.
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.
Serve pancakes with choice of toppings, and enjoy!
Serving: 1serving | Calories: 381kcal | Carbohydrates: 21g | Protein: 15g | Fat: 26g | Fiber: 7g | Sugar: 6g