Why does this recipe use three different types of flour?

The combination of spelt, barley, and whole-wheat pastry flours contributes to a unique texture and flavor profile, offering a more complex pancake than single-flour recipes.

Why should the pancake batter remain lumpy?

Mixing the batter until just moistened and leaving it lumpy prevents over-mixing, which can develop gluten and lead to tough pancakes. This method ensures a light and fluffy result.

What role do the almond butter and crushed almonds play in these pancakes?

Almond butter adds richness and moisture, while the crushed almonds provide textural contrast and intensify the nutty flavor throughout the pancakes.

Can I use a different non-dairy milk instead of almond milk?

Yes, the recipe specifies 'almond or other non-dairy milk,' so feel free to use your preferred plant-based milk, such as soy, oat, or cashew milk, in the same quantity.

How should I store leftover Almond Pancakes?

Once cooled, these pancakes can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to one month. Reheat gently in a toaster or microwave.

6.9K Views 7 months ago

Almond Pancakes
[Vegan]

Name: Almond Pancakes [Vegan]
Cook time: 30 min
Yield: 10 pancakes
Ingredients: 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

VH By: Vaishali Honawar

Author Bio

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian... Read More

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Stack of fluffy vegan almond pancakes, golden brown, topped with a pat of vegan butter and drizzled with maple syrup, on a white plate.

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Almond
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Almond Pancakes

10 pancakes

Dairy Free

Vegan

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,... Read More

Ingredients You Need for Almond Pancakes [Vegan]

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

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How to Prepare Almond Pancakes [Vegan]

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.
Heat a griddle until water sprinkled on the surface evaporates right away.
Spray with some vegetable oil. Use a 1/4-cup measure to pour out each pancake.
Cook until the sides start to dry and bubbles appear on top. Flip over and cook for a minute.
Stack and serve while piping hot with or without some vegan butter and syrup.

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Comments:

sarah danner says:

August 15, 2016 at 5:24 pm

I’m only getting part of the ingredients list.
Debi Henson says:

June 27, 2016 at 2:02 am

I can’t access the page before “in another bowl mix together”. Agghhhhh