These Multigrain Almond Pancakes are made with three different kinds of flours – barley, spelt, and whole-wheat– but you could easily substitute with other flours like oat flour or even a gluten-free baking mix. But here’s what makes them really special: I add to them some almond paste, almond milk, and a few chopped almonds - ingredients that make them tender, nutty, extra-flavorful, and healthy, of course.

Almond Pancakes [Vegan]


10 pancakes



For the Dry Ingredients:

  • 1/2 cup spelt flour
  • 1/2 cup barley flour
  • 1/2 cup whole-wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

For the Wet Ingredients:

  • 2 tablespoons flax meal
  • 6 tablespoons warm water
  • 1 1/2 cups almond or other non-dairy milk
  • 1/4 cup almond butter
  • 1/4 cup almonds, crushed or chopped into small pieces
  • 1 teaspoon pure vanilla extract


  1. Mix the dry ingredients in a bowl and set aside. Add the well-mixed wet ingredients to the dry. Mix the batter until everything is just moistened. The batter should still be lumpy.
  2. Heat a griddle until water sprinkled on the surface evaporates right away.
  3. Spray with some vegetable oil. Use a 1/4-cup measure to pour out each pancake.
  4. Cook until the sides start to dry and bubbles appear on top. Flip over and cook for a minute.
  5. Stack and serve while piping hot with or without some vegan butter and syrup.