These Almond infused vegan pancakes are topped with a tart homemade berry syrup. The pancakes are flavored with a bit of almond extract, which complements the tart berries perfectly. They are a great breakfast and come together in less than 30 minutes.

Almond Pancakes with Berry Syrup [Vegan]

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Cooking Time



For the Pancakes:

  • 1 tablespoon ground flax seeds plus 3 tablespoon water
  • 3/4 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/8 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3/4 cup almond milk or plant-based milk of choice

For the Syrup: 

  • Berries of choice
  • Maple Syrup to taste


  1. Start by preparing your flax egg by combining flaxseed with water and letting it sit for about 3 minutes until thicker and somewhat gelatinous.
  2. While the flax egg is sitting, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. Add the flax egg, plant-based milk, vanilla extract, and almond extract to the dry ingredients. Whisk until it forms a thin batter.
  4. Scoop batter onto a preheated griddle or stovetop and cook for about 5 minutes, then flip and continue to cook until both sides are slightly browned. Repeat for the rest of the batter.
  5. Add your berries of choice and maple syrup to a medium saucepan over medium-high heat to make the berry syrup. Cook for 5 to 7 minutes until the berries are easily mashable.
  6. Use a fork to mash into a thick syrup. Pour on top of pancakes and enjoy!

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