Vegan Almond Pancake Tacos
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!
Servings 9 pancakes
Ingredients
Pancakes:
- 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
Fillings Ideas:
- peanut butter, almond butter or other nut butter
- non dairy yogurt
- granola
- jam
- nuts and seeds
- Fresh fruit
- chocolate chips
Instructions
- Combine non dairy milk and apple cider vinegar in a small bowl and set aside for 5 minutes.
- In large bowl, combine almond meal, flour, salt and baking powder and whisk well to incorporate.
- Add vanilla and maple syrup to milk mixture and stir.
- 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.
- Heat a large skillet over medium heat. Add a small bit of vegan butter or coconut oil and melt.
- Ladle ¼ -⅓ cup batter into skillet and cook until bubbles form across the surface and the edges are dry.
- Flip and continue to cook until golden and cooked through about 2-3 minutes.
- Continue ladling batter and flipping until all batter has been used.
- Keep cooked pancakes in a warm oven while cooking the remaining oven, if desired.
- 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!
