Vegan Almond Flour Pancakes (Fluff's Fluffy)

Ingredients:

Name	Metric	US
Blanched Almond Flour	50 gr	1/2 cup
Oat Flour	100 gr	1 cup
Salt	2 gr	1/4 teaspoon
Baking Powder	12 gr	2 teaspoons
Non-Dairy Milk	240 ml	1 cup
Maple Syrup	15 ml	1 tablespoon

Optional Ingredients :

	3 gr / 1/2 tsp Cinnamon
	3 gr / 1/2 tsp Vanilla Extract

Steps:

Step 1

To get started, gather the following ingredients: Almond flour (1/2 cup), Oat Flour (1 cup), Baking Powder (2 tsp), Salt (¼ tsp), Maple Syrup (1 tbsp), and Non-Dairy Milk (1 cup).

Step 2

In a large mixing bowl, whisk together the Almond flour, Oat flour, Baking powder, and Salt. Ensure the ingredients are evenly combined to avoid lumps.

Step 3

Add the non-dairy milk to the dry mixture while stirring. Mix in the maple syrup and vanilla extract (if using). Stir until the batter is smooth and has a pourable consistency. Add a little extra milk if the batter seems too thick.

Step 4

Let the pancake batter rest for 5 minutes to thicken while you heat the skillet.

Step 5

Once the skillet is hot, add a small amount of oil to lightly grease the surface and pour about ¼ cup of batter onto the skillet for each pancake. Spread the batter gently to form an even circle.

Step 6

Cook for 3-5 minutes on one side, or until bubbles appear on the surface and the edges look set.

Step 7

Flip the pancake and cook for an additional 1-2 minutes until golden brown.

Step 8

Stack the pancakes on a plate and serve warm. Top with your favorite toppings like fresh fruit, a drizzle of maple syrup, or a dollop of non-dairy yogurt.

Notes:

Vegan Almond Flour Pancakes

When making Vegan Almond Flour Pancakes, you may encounter a few common challenges, but don’t worry—most of them can be easily solved! Here’s a list of possible issues and how to overcome them:

Pancakes Are Too Crumbly
Problem: Almond flour doesn’t have gluten, so the pancakes can sometimes fall apart.
Solution: Oat flour helps with binding in this recipe, but if you still encounter crumbliness, consider adding a flax egg or chia seeds for extra binding power.
Pancakes Are Too Dense
Problem: Almond flour is heavy, and if you don’t add enough leavening, the pancakes may turn out too dense.
Solution: Use 1 1/2 tsp of baking powder and 1/2 tsp of baking soda to help them rise and become fluffier. The baking soda adds extra lift when paired with the acid in the batter. Also, let the batter rest for a few minutes to help with fluffiness.
Pancakes Are Too Wet or Runny
Problem: Almond flour can absorb liquids differently, making the batter either too thick or too runny.
Solution: If the batter is too runny, add a little more almond flour. If it's too thick, add more non-dairy milk until it reaches a pourable consistency.
Pancakes Stick to the Pan
Problem: Almond flour pancakes can stick if the pan isn’t greased properly or if the temperature is too high.
Solution: Use a non-stick pan or lightly grease the pan with coconut or avocado oil. Make sure the pan is heated to medium-low heat for even cooking without burning.
Pancakes Are Too Flat
Problem: If the pancakes spread out too thin, they might not cook evenly or might lack fluffiness.
Solution: Make sure the batter is thick enough before pouring it onto the pan. Also, let the batter rest to help it thicken before cooking. Using a smaller amount of batter per pancake can help them keep their shape.
Pancakes Are Too Brown or Burned on the Outside
Problem: Almond flour can brown faster than regular flour, causing the pancakes to burn on the outside before cooking through.
Solution: Cook on medium-low heat and give the pancakes more time to cook through. You can also cover the pancakes while cooking to ensure they cook more evenly. Additionally, don’t overcrowd the pan, as this can affect the cooking temperature.
Pancakes Are Too Oily
Problem: Overusing oil or butter can make the pancakes greasy.
Solution: Use just a small amount of oil to grease the pan and flip the pancakes gently. You can also try using a non-stick pan to reduce the need for extra oil.

Happy cooking!

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Vegan Almond Flour Pancakes (Fluff's Fluffy)

Vegan Almond Flour Pancakes (Fluff's Fluffy) additional information:

Fluff's Fluffy Adventure

Once upon a time, in a cozy kitchen, there was a mischievous little pancake named Fluff. Fluff wasn’t just any pancake—she was made of almond flour, oat flour, and a touch of magic (well, maple syrup and vanilla, but that’s pretty close). Fluff dreamed of being the fluffiest pancake ever, but she had a bit of a problem—she kept falling apart!

One sunny morning, Fluff decided it was time for her big debut. She told her best friend, Maple the Syrup: Today’s the day! I’ll be the fluffiest pancake in the land! Maple was excited, but also a little worried. Fluff, don’t forget to rest your batter and let the baking powder do its magic, or you'll be more ‘crumbly’ than ‘fluffy!’

Fluff didn’t listen. She was too excited. She jumped into the hot skillet with a sizzle, but oh no! She started to break apart. I’m too crumby! she cried. But just when things looked dire, Oaty, the wise old oat flour, gave her a wink. Don’t worry, Fluff! Just cover yourself up while you cook, and I promise, you’ll cook evenly and rise like a pancake queen!

Fluff took Oaty’s advice and covered herself with a lid. Minutes passed, and when she peeked out, she couldn’t believe her eyes—she had risen beautifully, just like a fluffy pancake should! She was golden, fluffy, and perfect.

That day, Fluff was served with a drizzle of syrup and a big smile from everyone at the breakfast table. Who knew almond flour pancakes could be so delicious and magical?they said.

And from that day on, Fluff became the fluffiest pancake in the kingdom, teaching everyone that with a little patience, the right ingredients, and a dash of creativity, anything could rise to greatness!

The End.