Give breakfast an extra fun twist with these Vegan Almond Pancake Tacos. Delicious, fluffy almond meal pancakes folded and filled with your favorite pancakes toppings perfect for weekend breakfast or brunch!
These Vegan Almond Pancake Tacos are made with almond meal or flour. We make our own meal from the leftover pulp after making almond milk, but store bought will work as well.
Check out this guide for how we make almond meal if you're interested in making your own. These pancake tacos go well with this tofu scramble for the perfect weekend breakfast or brunch.
Ingredients
These pancake tacos are made with simple ingredients you may have in the pantry.
- non dairy milk
- apple cider vinegar
- almond meal or almond flour
- flour
- baking powder
- salt
- vanilla extract
- vegan butter
- maple syrup
See recipe card for quantities.
Instructions
Start by combining non dairy milk with apple cider vinegar setting aside for about 5 minutes to make "buttermilk". The milk will curdle and separate into little clumps, but don't worry. This is what we want to happen. Meanwhile combine almond meal, flour, baking powder and salt in a large bowl and whisk to thoroughly incorporate. Add vanilla and maple syrup to curdled milk and stir. Add milk mixture and melted butter to the flour mixture and whisk just to combine. Small lumps are okay.
Allow batter to rest while heating skillet to medium heat. Once skillet is hot add a small bit of vegan butter and ladle ⅓ cup of batter into it, fitting as many pancakes as you can in the skillet you are using. Cook until bubbles appear across the surface and edges and dry. Flip and continue to cook until golden about 2-3 minutes.
Continue this process until all batter has been used. Keep cooked pancakes in a warm oven while cooking the remaining batter. Cover with aluminum foil to keep pancakes from drying out, if placing in the oven.
The last step is to fill the pancake tacos. Smear your favorite nut butter or yogurt on the pancake and add your favorite toppings. We like fresh fruit, nut and seed butters, jams, yogurt, granola seeds, coconut shreds and chocolate chips. Really you can use almost anything you can think of.
Hint: We use a large electric griddle to make pancakes since we have a big family. More surface space allows for cooking more pancakes at a time so I can get pancakes on the table faster.
Substitutions
- Non dairy milk - You can use any non dairy milk you like. Soy, almond, coconut and oat all work well. Other types likely will too.
- Flour - use all purpose gluten free flour instead of wheat flour to make these pancakes gluten free.
Variations
To make these pancake tacos savory, eliminate vanilla extract and fill pancakes with tofu scramble, sautéed veggies and coconut bacon or tempeh bacon.
See this coconut bacon or tempeh bacon on my website!
Equipment
No fancy equipment is needed for this recipe. Just basic kitchen tools such as mixing bowls and measuring cups.
Storage
Store leftover pancakes in an air tight container in the refrigerator.
We haven't tried freezing the pancakes yet, but I'm sure it would work. Arrange the pancakes in a single layer on a baking sheet that fits into the freezer. After the pancakes are frozen transfer them to a freezer safe container or bag. Store for up to 1 month.
To reheat, you can microwave for around 30 seconds to 1 minute or use the oven. Preheat to 350 degrees, arrange pancakes on a baking sheet in an single layer and cover the pan with aluminum foil to prevent the pancakes from drying out. Heat for 5-10 minutes or until hot.
Top tip
Don't flip the pancakes too soon! Wait for the edges to appear dry and little bubbles to form across the surface of the batter. Flipping too soon could result in gooey undercooked centers.
If you try this recipe, let me know how it turns out! Leave a comment and rating below or snap a pic and tag @weelittlevegans so I'll be sure to see it.
Give breakfast an extra fun twist with these Vegan Almond Pancake Tacos. Delicious, fluffy almond meal pancakes folded and filled with your favorite pancakes toppings perfect for weekend breakfast or brunch!
- 1 ¾ cup non dairy milk
- 1 tablespoon apple cider vinegar
- 1 cup almond meal or flour
- 1 ½ cup flour all purpose, whole wheat or gluten free
- 3 tablespoon melted vegan butter or coconut oil
- ¾ teaspoon sea salt
- 2 tablespoon baking powder
- 1 teaspoon vanilla
- 2 tablespoon maple syrup
- peanut butter, almond butter or other nut butter
- non dairy yogurt
- granola
- jam
- nuts and seeds
- Fresh fruit
- chocolate chips
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Combine non dairy milk and apple cider vinegar in a small bowl and set aside for 5 minutes.
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In large bowl, combine almond meal, flour, salt and baking powder and whisk well to incorporate.
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Add vanilla and maple syrup to milk mixture and stir.
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Pour milk mixture and melted butter into flour mixture and whisk just to combine. Small lumps are okay. Allow batter to rest for 5-10 minutes before cooking.
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Heat a large skillet over medium heat. Add a small bit of vegan butter or coconut oil and melt.
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Ladle ¼ -⅓ cup batter into skillet and cook until bubbles form across the surface and the edges are dry.
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Flip and continue to cook until golden and cooked through about 2-3 minutes.
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Continue ladling batter and flipping until all batter has been used.
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Keep cooked pancakes in a warm oven while cooking the remaining oven, if desired.
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To fill the pancakes, spread desired nut or seed butter, yogurt or jam. Add other toppings such as fresh fruit, nuts, granola, chocolate chips or anything you like. Fold like a taco and enjoy!
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