Almond Pancakes Recipe

Start your day with a healthy twist on a classic! These fluffy vegan almond pancakes from Dr. Alejandro Junger's inspired recipe are a delicious and detoxifying breakfast or brunch option. Made with wholesome ingredients, they're naturally sweet and perfect for a guilt-free treat. Top with your favorite fruits, nut butter, or a drizzle of maple syrup for an unforgettable flavor experience.

Prep Time 10 mins
Cook Time 20 mins
Calories 148.7 kcal
Protein 10g
Rating 4.0 (1 Reviews)
Almond Pancakes 95

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almond Pancakes

  • Not specified in recipe
  • 1 cup almond milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • Not specified in recipe
  • Not specified in recipe
  • 1 cup blanched almonds
  • 2 ripe bananas, mashed
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon juice
  • 2 tablespoons coconut oil

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How to Make Almond Pancakes

  1. Soak 1 cup of blanched almonds in hot water for at least 30 minutes, or overnight for a creamier texture. Drain well.
  2. Combine the soaked almonds, almond milk, mashed bananas, baking powder, baking soda, salt, and lemon juice in a high-speed blender. Blend until completely smooth.
  3. Heat 2 tablespoons of coconut oil in a large cast iron skillet or griddle over medium heat.
  4. Pour 1/4 cup of batter onto the hot griddle for each pancake. Adjust the amount of batter depending on desired size.
  5. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
  6. Keep cooked pancakes warm in a 200°F (93°C) oven while you cook the remaining batter.
  7. Serve immediately with your favorite toppings such as blueberry jam, coconut nectar, almond butter, fresh fruit, or sauteed vegetables.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

3g

Fat

4g

Carbs

2g

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