Wholesome Hazelnut Vegan Pancakes
Prep time
Cook time
Total time
This recipe was shared with us by So Delicious Dairy Free. The batch pictured was made in my kitchen with 100% whole wheat flour.
Serves: 3 servings (9 to 12 dollar pancakes)
  • 1 cup flour (At So Delicious, they use a combination of oat, quinoa, brown rice, and whole wheat flour, and recommend experimenting with your favorites)
  • 1 tablespoon sugar (or sweetener of choice)
  • 1-1/2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 1 cup So Delicious Dairy Free Original or Unsweetened Almond Plus Almond Milk Beverage
  • 1-1/2 tablespoons grapeseed, rice bran or canola oil
  • 3 to 4 tablespoons hazelnut butter (or nut or seed butter of choice)
  • Maple syrup, for topping (optional)
  1. Lightly oil and preheat your pan or skillet over medium-low to medium heat.
  2. Combine the flour, sugar, baking powder, and salt in a glass measuring cup.
  3. Whisk in the almond milk and oil, breaking up any sizable clumps.
  4. When your skillet is preheated, pour the batter into the skillet (I do a scant ¼ cup at a time for manageable dollar pancakes), and let cook until bubbles begin to appear in the top of the batter. Flip and cook for just 1 minute, or until set and lightly golden.
  5. Evenly spread a thin layer of nut or seed butter on each pancake and stack (we do about three). If desired, drizzle with maple syrup, or top with other suggestions in the post above.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/wholesome-hazelnut-vegan-pancakes