Go Back

Mini Almond Pancakes (Vegan, Gluten-free, No Refined Sugar)

These vegan and gluten-free pancakes are super easy to make, by using a high-speed blender. Combined with the chocolate sauce, they make a delicious little treat or meal, depending on your mood. :)
Course Pancakes
Cuisine American
Servings 10 mini pancakes


  • highspeed blender
  • non-stick frying pan


For the pancakes:

  • 70 g almonds soak in water for at least 8 hours, then rinse and drain
  • 50 g dates pitted
  • 250 ml water
  • 70 g rice flour
  • 1 tablespoon psyllium husk fibre
  • 1/2 teaspoon baking powder

For the chocolate sauce:

  • 2 teaspoon almond butter or other nut or seed butter
  • 1 teaspoon liquid sweetener of your choice
  • 1 tablespoon FAIR-TRADE cocoa or cacao powder
  • 1-2 tablespoon water start with less until it has the right consistency
  • some chopped nuts for garnish optional


  • Place soaked almonds, dates and water in highspeed-blender and blend until smooth.
  • Add remaining ingredients and blend again until smooth.
  • Lightly grease frying pan and preheat on medium heat. Scoop one heaped tablespoon of dough per pancake into the pan and gently spread the dough out a bit.
  • Cook on medium heat for approx. 2 minutes (air bubbles should come up in the dough), then turn the heat down a little more and cook until golden brown, before flipping the pancakes.
  • For the sauce, mix all ingredients, but use a little less water at first. Just add enough to make the sauce not too runny and not too thick.


Enjoy! :)
Keyword Almond, dairy-free, egg-free, No Refined Sugar, soy-free