Paleo Vegan Pancakes are soft on the inside and slightly crispy on the outside. A scrumptious pancake that even those who follow an egg-free AND grain-free lifestyle can enjoy.
Grain-free AND egg-free pancakes? You got it!
A recent request for a Paleo Vegan Pancake recipe followed by an unsuccessful internet search for that perfect pancake recipe prompted me to set out on a mission to create one of my own. During my search, I came across several recipes that were egg-free OR grain-free but not both. I was also looking for one that was free of mashed banana (personal preference because I don’t always want my pancake to taste like a banana) which made the search even more difficult. So eight and a half batches, 32 pancakes later, a sink full of dirty dishes and a belly ache from all of the sampling, these Paleo Vegan Pancakes were finally born. My initial plan was to use the batter from our popular Paleo Vegan Crispy Waffles and simply make pancakes instead. How easy, right?! BUT that didn’t turn out too well and so the tweaking and modifying and sampling began. What I thought would be a simple recipe project turned into something a bit more complex! I’m always up for a challenge…but sheesh.
I must say thought, I totally nailed it!
Paleo Vegan Pancakes with Roasted Strawberry Vanilla Bean Sauce...a MUST try recipe! Click To Tweet
Paleo Vegan (BLENDER) Pancakes!
My new Ninja Kitchen Blender is put to use on the regular. Almost daily if not several times today. In fact just today, I’ve made a smoothie, a batch of homemade nut milk and these delicious pancakes for tonight’s breakfast for dinner (aka ‘Brinner”)! Blending the Paleo Vegan Pancake batter not only makes for an easy peasy recipe, but also helps to really whip it up resulting in a fluffier, lighter pancake. Because there are no eggs to fluff up the pancakes, blending the batter (along with baking powder and apple cider vinegar) is helpful in creating a fluffy, egg-free pancake.
If you’re looking for a new blender that is more on the budget-friendly end, I highly recommend this powerful blender from Ninja Kitchen. It works wonders! I love that it comes with a 72 oz. blender pitcher for larger recipes as well as two personal sized blender cups for smaller recipes. Best of all, you use the same AutoIQ base for both sizes. Before, I was constantly switching between two blenders depending on the size I needed so I’m pleased to say that those days are in the past thanks to the Ninja Kitchen Blender Duo.
This sauce though!
You’re in for a treat! Our good friend Kelsey from Little Bits of created this must-try, ridiculously tasty and easy Roasted Strawberry Vanilla Bean Sauce! Like the pancakes, this recipe is also whipped together in a blender. It’s made with just 3 ingredients and it’s the perfect topping for my Paleo Vegan Pancakes. For another yummy treat, try mixing the sauce into 6-8 oz. of dairy-free yogurt or chia pudding then topping it with a few dark chocolate chips or cacao nibs! Ummmm…yeah, so good.
Get Kelsey’s Roasted Strawberry Vanilla Bean Sauce recipe HERE!
Note: thickness or thinness of sauce will depend on how juicy the strawberries are. If needed, feel free to add a little water if you’d like a thinner syrup like consistency.
I couldn’t resist…
Drizzle the Paleo Vegan Pancakes with Roasted Strawberry Vanilla Bean Sauce with warm almond butter. It’s like a “peanut butter” and jelly sandwich…need I say more?! 🙂
Don’t you just want a bite..or three..or eight?!
Make a batch and give em’ a try! And don’t forget the sauce!
- 1 cup almond flour
- ¾ cup tapioca flour
- 1 Tbsp. baking powder
- ¼ tsp. sea salt
- ⅔ cup unsweetened almond milk
- 2 tsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. coconut oil, melted
- 1 tsp. pure vanilla extract
- Combine all of the ingredients in a blender. Blend for a few seconds then stop blender and scrape sides and blend for a few seconds longer. You may also make the batter in a bowl however, blending does help to make these egg-free pancakes fluffier as stated above.
- If needed, add additional liquid or flour in small increments (1/2 Tbsp. at a time) to achieve pancake batter consistency.
- On medium/medium high heat pour batter on a greased skillet, about a scant ¼ cup of batter per pancake.
- Flip when pancakes begin to bubble or spatula easily slips under pancake. Continue to cook until golden brown on both sides.
- Allow pancakes to cool slightly before enjoying.
- Top the desired toppings such as Roasted Strawberry Vanilla Bean Sauce and nut butter.
Tell me, what is your favorite pancake topping?
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Can you substitute something out for the vinegar?
Hey Morgan,
You can use lemon juice in place of the vinegar.
Thank God for recipes like this! I have to give up dairy, eggs, and gluten for at least a month and I LOVE making pancakes and waffles. I’m going to try turning this into protein waffles this weekend and see how it goes! Any suggestions when it comes to turning pancake recipes into waffle recipes?
Hi Ashely! We’re so glad we could be of help 🙂 I too love waffles and pancakes. In fact, I eat them almost every morning and I’m also experimenting with no eggs. I would recommend following our crispy grain free waffle recipe which are gluten-free, dairy-free and egg-free. http://therealfoodrds.com/crispy-grain-free-waffles/. To add more protein you could try replacing protein powder for some of the almond flour. Maybe start with a 1/2 cup. Let us know how they turn out!
Hey Ashley,
Waffles typically have a higher percentage of fat (oil/butter/ghee, etc.) and sweetener than pancakes do. This is what makes them crispy (fat) and browned (sugar) on the outside while giving them a light, airy texture on the inside.
I’m not sure you’ll get them light and airy using protein powder but if you’re OK with that, then great – give it a try and let us know how they turn out.
You may also want to consider starting with our Crispy Grain-free Waffle recipe which is also gluten-, dairy- and egg-free and utterly delicious.