Dana Slatkin

Vegan Almond Pancakes

Vegan Almond PancakesDuring the school year, a typical morning in my house looks like someone pressed the fast forward button. Five people scuttle around the kitchen in haphazard directions, stopping only for a few seconds to guzzle breakfast, then dispersing into the day.

But during summer, the morning unfolds leisurely, with a more substantial meal to send everyone off on their way. This week, I was in the mood for a tall stack of fluffy, golden pancakes, but I had forgotten to restock eggs, flour, and buttermilk (hey, the kids aren’t the only ones on vacation).

In my summer state of mind, I tend to shrug off just about everything with a “whatever,” so I carried on anyway. I used almond flour in place of regular flour, omitted the eggs completely, and frothed up some almond milk with a little lemon juice to replicate the buttermilk.

Much to my surprise, the pancakes turned out golden and fluffy, just how I was hoping. But omitting the eggs made them very delicate, so I added a bit of whole wheat flour to hold them together. The recipe was about as clean as any pancake recipe could be. I was even thinking of saving some to turn into a savory dish, topped with a summer ratatouille or vegetable curry.

The only problem was that they disappeared before I could even get my fork into one. Guess I may have to start moving a little faster in the mornings.

Try these pancakes served with this:

If you love the flavor of almond like I do, try these healthy morning Spelt Peach Almond Muffins.

Salad BowlYou can still enter the Summer Cooking Contest for a chance to win one of these chic wooden serving bowls!

Photo credit: SheKnows.com

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  1. Chef Chuck Kerber says:

    These look excellent- I LOVE pancakes!

  2. Salena Tucker says:

    Hi, I’m diabetic and can’t eat wheat flour…do you have any ideas for replacements for that? Thanks!

  3. dana says:
  4. Dana Slatkin says:

    Hi, Salena,

    No problem, just substitute brown rice flour or white rice flour. Enjoy!


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