Vegan Fluffy Whole-Wheat Almond Flour Pancakes

October 26, 2017
Welcome to Fall, folks. Fall is my favorite season. I love the smell of pumpkin, the brisk weather, and warm, comforting foods. While I enjoy soups, chilis, and stews, I absolutely love hearty breakfast foods when the weather gets cold. In the summer, I can survive on coconut yogurt and overnight oatmeal, but as the weather turns I am all about hot oatmeal, baked goods, and pancakes! This recipe for whole-wheat almond pancakes will be the perfect pick-me-up after a long night or the perfect preparation for a long day. Fluffy, hot, and full of heart-healthy fiber, this will be your new favorite food.
Whole-Wheat Almond Pancakes

Vegan Fluffy Whole-Wheat Almond Flour Pancakes

Recipe Type: Breakfast
utensils YIELDS 6 Pancakes
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  • 1 Cup Whole-Wheat Flour
  • 1/2 Cup Almond Flour
  • 3 Tbsp. Ground Chia Seed
  • 3 1/2 Tsp. Baking Powder
  • 1 1/4 Cup Almond Milk
  • 2 Tbsp. Maple Syrup
  • 1/4 Tsp. Salt
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1. Sift together the almond flour, whole wheat flour, baking powder, and salt in a large bowl. 2. Make the "chia egg" by combining the ground chia seeds and 1 tablespoon of water. Mix together and let sit for five minutes. 3. In a separate small bowl combine the chia egg, almond milk, and maple syrup. Pour the wet ingredients into the dry and whisk until thoroughly combined. 4. If making 1/3 cup-sized pancakes, this recipe should yield about six pancakes. *Note: If you would like thinner pancakes, use more almond milk. I would recommend adding 1/4 cup at a time until reaching desired thickness.”
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__ Photo: Olivia Parr

Olivia Parr is the founder of Caramel Coated Wellness, a whole-food, plant-based food blog and personal chef business based in North Carolina. After reading Food Over Medicine and The China Study, she decided to get more serious about her interest in helping people overcome health issues with plant-based food. Olivia graduated from the T. Colin Campbell Center for Nutrition Studies with a certificate in Plant Based Nutrition.


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