Fluffy, nutritious, 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
Yields: 15–20 small pancakes
Ingredients:
- 1 cup almond flour
- 1/3 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A small pinch of sea salt
- 1 tablespoon psyllium husk
- 3 tablespoons hot water
- 1/4 cup unsweetened apple sauce
- 3/4 cup plant milk, such as coconut milk
- 2 tablespoons melted coconut oil
- 1 to 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions:
- In a small bowl, combine the psyllium husk with the hot water and let sit for 5 minutes, until a gel forms.
- In a medium bowl, combine almond flour, buckwheat flour, baking powder, baking soda, and sea salt.
- In a second bowl, whisk together psyllium gel, apple sauce, plant milk, melted coconut oil, maple syrup, and vanilla extract.
- Add the wet mixture to the dry ingredients and gently stir until just combined.
- Add the apple cider vinegar at the very end and gently fold it in. A combination of acid and leavening agent is often used to boost rise in egg-free pancake batters.
- Let the batter rest for 3 to 5 minutes to allow it to thicken slightly.
- Heat a lightly greased non-stick skillet over low to medium-low heat.
- Pour small rounds of batter onto the pan and gently cook until bubbles appear and edges seem set. Almond flour batters tend to be more delicate, so lower heat and a slightly longer cooking time helps them set before flipping.
- Carefully flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
Chef’s Tip: Serve warm with extra maple syrup, fresh berries, coconut yogurt, or a dollop of nut butter.
