vegan {egg-less & dairy free} almond pancakes & fresh berry coulis


These Vegan {egg-less & dairy free} Almond Pancakes topped with Fresh Berry Coulis are not only healthy, but deliciously hearty.

These yummy hotcakes are made without eggs and coconut milk takes the place of dairy milk. They are also made with almond flour, instead of all-purpose, giving a nutty flavor and the health benefits of almonds. Additionally, there is no added salt. Lastly, coconut sugar and fresh berry coulis is used to naturally sweeten these cakes {replacing white sugar and maple syrup}.



  • 1 cup almond flour
  • 1 tablespoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoon(s) coconut sugar or honey {if you’re not an ethical vegan}
  • a few dashes of pumpkin pie spice, cinnamon or nutmeg
  • 3/4 cup unsweetened coconut milk {use more to moisten the batter if needed}
  • 2 teaspoons coconut oil + extra for cooking

fresh berry coulis

  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 5 strawberries, halved
  • 1/4 cup water
  • 1 teaspoon coconut sugar or honey {if you’re not an ethical vegan}
makes 4 pancakes


  1. On the stove top, heat a cast iron pan {or griddle} on medium.
  2. Brush a thin layer of coconut oil in the pan.
  3. Mix and whisk all pancake ingredients {including 2 teaspoons coconut oil} to make the batter.
  4. Pour batter in the pan to make circles {about 1/4 cup for each}. Heat the pancakes in the pan until the top begins to bubble, flipping them over to cook both sides {lightly grease pan with coconut oil as you cook to avoid burning}.
  5. While the pancakes cook, put all fresh berry coulis ingredients in a small sauce pan. Simmer on medium heat until berries soften and sauce thickens {about 5 minutes}.
  6. Serve pancakes topped with fresh berry coulis.



These vegan pancakes are fresh and healthy. Allowing you to have a guilt-free, yet hearty, breakfast.


Author: A Common Connoisseur

Welcome | My name is Maria. Feast your eyes and fill your belly!

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