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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 139.5
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Almond Flour Vegan Pancakes calories by ingredient
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Almond Flour Vegan Pancakes

Submitted by: ESTFINNE
Almond Flour Vegan Pancakes

Introduction

These gluten-free, vegan pancakes are rich and buttery, fluffy, and better than any wheat flour pancakes you could make =) Try subbing in protein powder for half of the starch.
From www.TheDailyDietribe.com
These gluten-free, vegan pancakes are rich and buttery, fluffy, and better than any wheat flour pancakes you could make =) Try subbing in protein powder for half of the starch.
From www.TheDailyDietribe.com

Number of Servings: 10

Ingredients

    1 1/4 cups or 158 grams flour, almond or other GF (almond tastes best)
    1/2 cup or 86 grams starch (potato starch works best, arrowroot the worst)
    2 teaspoons baking powder
    1/2 teaspoon sea salt
    2 tablespoons granulated xylitol/stevia/Splenda (you can use sugar but nutrition facts will be different)

    1/4 cup unsweetened applesauce
    2 tablespoons oil
    1/2 to 1 3/4 cups liquid


Tips

DON'T CUT THE STARCH. I tried halving the starch and it did not work out! That's why I recommend subbing in some protein powder for the starch instead.


Directions

1. Whisk together your dry ingredients.
2. Whisk together the applesauce, oil, and 1/2 cup of liquid. Pour the dry ingredients into the wet, and stir. Add more liquid slowly (I do it by the tablespoon so as not to pour too much) until you've reached the consistency of a thick pancake batter. Always start with less liquid and test the batter on one pancake or waffle first. If it's too thick, you can add more liquid, but you can't take liquid away once you've added it!

Serving Size: 10 3-4 inch pancakes






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Member Ratings For This Recipe

  • Hey-ya!
    I made this with banana instead of the apple sauce and the oil and did not use any sweetener. Wondering why the potato starch is preferred to arrowroot? Mine came out yummy tasting but gummy. What is the texture supposed to be? Cooking time and temp? Thank you! - 6/1/13

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