These fluffy vegan pancakes are GLUTEN + GRAIN-FREE, EGGLESS, and made with ONLY 6 INGREDIENTS, but you’d never know it!
Hi guys! Over the last few days I decided to take a break from blogging, sort of like a mini digital detox. The fact is, no matter how hard I push myself to pump out a blog post every other day, I just can’t force it. And I don’t want to force it, because everything I post here should be genuine and straight from my heart. Otherwise, in my opinion, it’s not worth sharing.
I also started teaching more yoga classes, and being an empath and introvert, holding space for my students eats up a good amount of my energy and creativity (in the best way possible!). In any case, I’m so grateful to be sharing the practice of yoga and even more grateful that the studio is a 10 minute bike ride from my house! Love it.
I hope you all had a nice Thanksgiving. I’m not big on holidays, I think most of them are just super commercialized and gluttonous, particularly Thanksgiving. The premise of it (being thankful for what we have) is nice, but why do we need a special day to recognize that we should be thankful?
We can practice gratitude and show love daily. If you ask me, I don’t think we need ridiculous heaps of food or shiny new “black friday” deals to be happy or show people we care. But that’s just me.
ANYWAY– I wanted to share this pancake recipe I whipped up the other day because number one, it’s not a Thanksgiving recipe. Totally wildin’ out and going against the grain here. (Get it? Cause they’re grain free. HA.) Number two, it’s delicious and healthy! My favorite combo.
This wasn’t a planned recipe, it was literally just something I threw together one afternoon for my boyfriend and myself. I was feeling particularly glum that day and didn’t want any “real food” for lunch, ha ha.
The base of these pancakes is a mix of cassava flour and almond flour. This keeps them totally grain-free and paleo-friendly. They are, of course, completely plant-based which means they’re eggless as well.
In this recipe we don’t need to use a flax or chia egg like we do in my Tigernut Cookies because the banana and nut butter act as a binder to hold the cakes together (and add delicious flavor).
If you’re not grain-free, I imagine you could swap the cassava for oat flour or some other type of gluten-free flour. I haven’t tested it with any other flours, but if you do, please share! 🙂
I slathered mine with some organic maple syrup, added sliced banana, and sprinkled some extra walnuts for crunch. They would also be great with granola, nut butter, coconut whipped cream, the list goes on. Try them yourself and let me know what you think!
And if you make this recipe, don’t forget to share your beautiful creations with me on Instagram, friends! ENJOY! xx
- 1 cup blanched almond flour
- 1/2 cup cassava flour
- 1/2 a banana
- 1 cup plant milk of choice
- 2 tbsp nut butter I used almond butter
- 1/4 tsp baking soda
- 1 tsp vanilla extract optional
- pinch himalayan pink salt optional
- walnuts optional, to taste
- Combine your almond and cassava flour in a bowl. Add in banana and mash with a fork.
- Add nut butter, plant milk, baking soda, and optional vanilla and salt. Mix until combined. Stir in crumbled walnuts, if desired.
- Grease a frying pan or skillet with coconut oil (or oil of choice) and allow to heat up.
- Once the pan is hot, reduce the heat to medium and add 1/4 cup of batter at a time to create each pancake.
- Flip pancakes when the edges begin to turn golden brown. Repeat until batter is used up. Top with walnuts and maple syrup and enjoy!
Did you make this recipe? Share it on Instagram using the hashtags #ommade and #ommadebyemily and tag me @ommadebyemily 
Wanna save this recipe for later? That’s cool, pin it to your Pinterest boards!
