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Vegan Almond Pancakes

Pancakes for breakfast remind me of weekends when I was a child – after a slumber party with friends my mom would always make us pancakes in the morning. When I was really young I remember my dad taking “pancake shape requests” – I would always ask for the number “100” and sure enough he would make it. I loved having this sweet breakfast item and often chose this over eggs. As I got older I started to change a bit and enjoy the more savory breakfast foods. Now-a-days my breakfast options are often limited to tofu scrambles or oatmeal, however, when Pancakes, Waffles or French Toast are a Vegan option I am known to get my fill.

For this Face Off I wanted to make a traditional fluffy pancake, but give it a bit of a grown-up twist. This is where the Almond Paste comes into play. I was researching recipes and saw a recipe that call for almond paste in place of the sugar. I thought this would be a great way to incorporate almonds into my dish, but keep the pancake batter smooth. The end result was just what I had hoped for, a fluffy and sweet pancake with a hint of almond – I don’t even think you need syrup with these, so try them plain before you douse them with your syrup of choice.

Lots O PancakesVegan Almond Pancakes
2 cups flour
1/4 cup baking powder
1/4 teaspoon salt
2 cups soy milk
1/4 cup vegetable oil
2 teaspoons almond extract
1 cup almond paste, warmed

  1. Combine flour, baking powder and salt in a large mixing bowl.
  2. Add soy milk, vegetable oil and almond extract to flour mixture and stir to combine.
  3. Warm Almond Paste on the stove and add to pancake batter, stir to combine.
  4. Preheat griddle over medium-low heat. Using a 1/4 measuring cup scoop batter onto griddle and cook for about 1-2 minutes on each side until golden brown.

Serve pancakes with shaved almonds, raspberries, maple syrup and if you wish, a little powdered sugar on top.

Vegan Almond Pancakes

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  1. Pancakes Face Off | Fried Tofu

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