These DELICIOUS coconut flour pancakes vegan flour pancakes are the ultimate gluten-free breakfast or brunch! Made with just 7 ingredients, they’re light, fluffy, and filled with sweet, nutty flavor. I had the idea to make them last spring, when Jack and I were saving our limited supply of regular flour for baking projects like pita, bagels, and no-knead bread. This almond flour pancake recipe is totally grain and gluten-free, but it’s just as good as any traditional pancake recipe I’ve tried.
The pancakes are soft and tender, with a delicious sweet and nutty flavor. Whip them up on a weekday, or save them for relaxed weekend brunch. But before you start cooking, heads up: Jack and I can easily devour these almond flour pancakes on our own, so if you’re serving a crowd, you’re going to want to make a double batch. For the best results, use blanched almond flour, or homemade almond flour made from blanched slivered almonds, in this recipe. It gives these pancakes a fine crumb and delicious fluffy texture. Steer clear of almond meal, as it will make them, well, mealy.
They add also moisture and richness and help make these pancakes super fluffy. So that the almond flour pancakes puff up as they cook. It adds moisture to this almond flour pancake recipe. If you don’t keep almond milk on hand, cow’s milk or my homemade oat milk would work here too. It fills the pancakes with delicious warm flavor. To make the sweet, warm, and nutty flavors pop!