Vegan pancakes are perfect any time and this almond recipe will transform your Easter brunch into an unforgettable time!
Breakfast is a big thing for me and my family. Growing up, Christmas, for instance, revolved around going to grandma’s for brunch. She made mounds of pancakes, which were always my favorite. This recipe is a unique take on the classic American favorite. Serve with flavored syrup, like vanilla or strawberry, if desired.
1 cup all-purpose flour
1/2 cup almond meal
2 tablespoons coconut sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/4 cups unsweetened almond milk
2 teaspoons apple cider vinegar
1/2 cup canola or vegetable oil
Combine the almond milk and apple cider vinegar. Set aside for 10 minutes. This will make a tasty buttermilk substitute!
In a large bowl, combine your dry ingredients. When ready, add the almond milk mixture, your extracts, and the canola oil. Mix with a wooden spoon until the clumps are mostly dissolved.
Warm a non-stick griddle over medium heat (at 350 degrees if you’re able to set it). Add dollops of dough at about 1/3 of a cup each to the griddle and cook for 3-4 minutes on each side.
Makes 8-10 pancakes.
(Photo by Lizz Clements – All Rights Reserved)