Fluffy, nourishing, and naturally egg-free, these pancakes are perfect for a slow morning or a balanced family breakfast.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 15–20 small pancakes
Ingredients:
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1 cup almond flour
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1/3 cup buckwheat flour
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1 tsp baking powder
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1/2 tsp baking soda
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A small pinch of sea salt
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1 tbsp psyllium husk
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3 tbsp hot water
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1/4 cup unsweetened applesauce
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3/4 cup plant-based milk, such as coconut milk
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2 tbsp melted coconut oil
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1 to 2 tbsp pure maple syrup
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1 tsp vanilla extract
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1 tsp apple cider vinegar
Method:
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In a small bowl, mix the psyllium husk with the hot water and let it sit for 5 minutes until it forms a gel.
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In a medium bowl, combine the almond flour, buckwheat flour, baking powder, baking soda, and sea salt.
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In a second bowl, whisk together the psyllium gel, applesauce, plant milk, melted coconut oil, maple syrup, and vanilla extract.
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Pour the wet mixture into the dry ingredients and stir gently until combined.
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Add the apple cider vinegar at the end and fold it in briefly. A combination of acid and leavening is commonly used to improve lift in egg-free pancake batters.
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Let the batter rest for 3 to 5 minutes so it can thicken slightly.
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Heat a lightly greased non-stick pan over low to medium-low heat.
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Spoon small rounds of batter into the pan and cook gently until bubbles appear and the edges look set. Batters made with almond flour tend to be more delicate, so lower heat and a slightly longer cook help them set before flipping.
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Flip carefully and cook for another 1 to 2 minutes until golden and cooked through.
Pro Tip: Serve warm with extra maple syrup, fresh berries, coconut yogurt, or a spoonful of nut butter.
