Low Carb Vegan Pancakes (gluten free, egg free, dairy free, soy free)

egg free keto pancakes

I honestly cannot believe I am writing this post. It seems like it’s been an ETERNITY that I’ve been trying to figure out a way to make a low carb vegan pancake recipe that is easy, delicious and doesn’t require weird ingredients. It was getting to the point where I kind of figured it was going to be an impossible task, and so I benched this project for a while, and gave it one shot per week, so as not to drive myself crazy. Also, you can realistically only eat so many failed vegan keto pancakes in a week without wanting to throw up. True story.

So, here we are, at the cusp of a new era, an era filled with egg free keto pancakes and happiness. Am I being dramatic? Absolutely, but with the amount of times I ate gross, gummy, wholly unpleasant blobs of failure, I feel like I want to throw a parade for how these turned out.

Despite the crazy amount of trail and error it took to get here, these actually aren’t really that complicated at all. It’s almost disappointing how simple they ended up being in the end. I say almost because I can’t complain about a recipe that takes very little effort to make. The ingredients here are simple, and the effort is minimal. It’s basically a perfect recipe.

Like all the other recipes on this site, these plant based keto pancakes are gluten free. They’ve also got the added bonus of being soy free as well as egg free and dairy free. I know a lot of you don’t care about all of those distinctions, but it’s always nice for those of us with food allergies to be able to enjoy an easy-to-make breakfast treat now and again! Or, you know, every weekend.

As far as macros go, these pancakes are the bees knees: 5.1g of net carbs, and 9.6g of protein. Not too bad for a breakfast! You can also increase the protein a little by using Ripple pea milk (unsweetened, of course). I just started using Ripple in my “cereal” the other day, and I’m in love! #notsponsored

vegan keto pancakes

Notes on Making Low Carb Vegan Pancakes

  • If you can’t have almond butter, you can use peanut butter instead. I actually first made this recipe with peanut butter to see if it would work, and then with almonds. My husband was kind enough to taste test the almond ones.
  • To make these nut free, just use sunflower seed butter.
  • You can find paleo baking powder that isn’t derived from corn from Bob’s Red Mill, or you can make your own. There are about a million recipes on pinterest!
  • The brands I used to arrive at this nutrition information are as follows: Bob’s Red Mill Coconut Flour, Barney’s Smooth Almond Butter Ener-G baking powder,  Blue Diamond Unsweetened Vanilla Almond milk and Bob’s Red Mill Flax seed. I can’t guarantee the same nutrition info with different brands!
  • I like to top these with some vegan butter substitute, coconut cream and cinnamon. It’s heavenly!
  • These plant based keto pancakes contain no sweetener as written, so if you want them a little sweeter, I definitely recommend adding in either some liquid stevia, or about 1-2 tsp of a sugar free granulated sweetener like Swerve. 🙂

Low Carb Vegan Pancakes (gluten free, egg free, dairy free, soy free)

Category: Breakfast

Cuisine: American

Yield: 1 batch of pancakes

Serving Size: 1 batch of pancakes

Calories per serving: 260

Fat per serving: 20.8g

Carbs per serving: 5.1g net

Protein per serving: 9.6g

Fiber per serving: 8.8g

Low Carb Vegan Pancakes (gluten free, egg free, dairy free, soy free)

These gluten free low carb vegan pancakes are the perfect breakfast for a nice, relaxing weekend morning. They're dairy free, egg free, soy free and sugar free, as well as being high in protein, fiber and omega-3 fatty acids. The perfect keto pancake!

Ingredients

  • 2 tbsp unsweetened almond butter
  • 1/4 cup unsweetened almond milk
  • 1 tbsp ground flax
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder
  • Liquid stevia or Swerve to taste (optional)
  • pinch of salt (if not using salted almond butter)

Instructions

  1. Heat your frying pan (I used a cast iron skillet) on low medium heat. Lightly oil the pan with your oil of choice (and remember to count it towards the nutrition info!).
  2. In a small dish, combine almond butter and almond milk.
  3. In another dish, combine the dry ingredients until well blended.
  4. Combine wet and dry ingredients, and stir until thoroughly mixed. Let this sit for a minute or two, so the flax and coconut flour can absorb the liquid.
  5. Spoon the batter onto your skillet and spread gently into pancakes. I got 3, 4" pancakes out of this. If the batter is difficult to spread, wet the back of a spoon and use it like a spatula.
  6. Cook for about 4-5 minutes, until the pancake flips easily (check it at 3 by gently shimmying your spatula under the pancake). Like with conventional pancakes, you want to see those little bubbles all over the surface.
  7. When golden on the underside, flip and cook for another 2-3 minutes until done.
  8. Top with vegan butter, coconut cream, sugar free syrup, berries or more almond butter (or really, any combo of the above mentioned foods) and enjoy!!
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http://meatfreeketo.com/low-carb-vegan-pancakes-gluten-free-egg-free-dairy-free-soy-free/

vegan keto pancakes

plant based keto pancakes

32 thoughts on “Low Carb Vegan Pancakes (gluten free, egg free, dairy free, soy free)

    1. Oh no, Ash! I’m sorry! I used a pretty oily nut butter for this, and I’m wondering if maybe that is a contributing factor?

  1. Bob’s Red Mill baking powder is no longer corn-free. Hain Featherweight baking powder is corn-free – it contains potato starch instead of cornstarch – and is much more shelf-stable than homemade. I found it at Whole Foods.

  2. i am eating these now and they are amazing. didnt have almond butter so used pb, no flax so used chia (unground, couldnt wait) uh! just the kind of carbyness i wanted – am transitioning to this WOE, am a bit disorganised and finding something yum without having to grow it/steep it/ sprout it/ slow cook it can be a pain. -of my own making!
    thanks again

    1. I’m so glad you like these, Rachel! I’m the same way – as soon as I see that I need to sprout something or let it rest overnight, I’m out. No one has time for that!!

    1. Good question, Holly! I make mine about 3-4” around and get 3 pancakes out of this. I’ll make sure to add that to the comments! 🙂

  3. I am happy to finally see a low carb pancake recipe without eggs. I can’t wait to see how it turns out! Trying this first thing in the morning.

  4. Thanks for the recipe. I’m very new to keto. The pancakes were awesome! Can’t wait to try some more of your recipes.

    1. Hi Sharon, thanks so much for commenting! I’m so glad you like these – they’re one of my favorite recipes! I hope you enjoy the other recipes you try! 🙂

  5. I love this recipe!!!!!

    I’m tempted to try it in a waffle iron to see how it does, but the pancakes are so good and super quick to whip up!

    1. Thank you, Erika! I’m so glad you like these. If you do decide to waffle them, I would LOVE to hear how they turn out (I’m sure I’ll see on instagram)!

  6. Just made the pancakes with peanut butter instead of almond butter, and they were fantastic. I will definitely be going to make it again in my no-meat keto day (once a week).

    1. I’m so glad you like them, Ioana! It makes me happy that they’re going to be a part of your routine 😀

    1. Hi Karen, I’ve found you really need to have the coconut flour to keep the texture right. Almond flour doesn’t really function in the same way, unfortunately. 🙁

  7. These came out very savory, especially with vegan butter on top. Very filling for just three medium size pancakes too. I’m really satisfied!

    I will note that, in the frying pan, they were a bit tough to flip, so I’m going to try using our griddle the next time. I was also thinking of adding a really good binder like Neat Egg (seriously, it’s like glue) to help with flipping.

    Finding the right temperature was also a challenge. I ended up much closer to medium than low (medium is 5 on my stovetop, and I found 4 to be just right).

    1. Hi Marc – I’m glad you got these to work for you! I use a ceramic nonstick pan, which I think helps with flipping too. I’ll make a note of that! It’s funny how different stovetops can be! 4 on my stovetop totally burned these.

      I haven’t tried the Neat Egg, but I’ll have to pick it up! I’m always on the lookout for anything to make baking/cooking a little bit easier! 🙂

  8. Hello,

    Mine came out crumbly but tasted really good. Not sure what I did wrong? Any help? How do I get them to look like yours

    1. Hi Jersey, I’m sorry to hear this! Did you let the flax egg set up until it was gooey? Different brands of coconut flour also react in different ways, so maybe using either a little bit less flour or a little more liquid would help. Some coconut flours absorb a lot of moisture.

  9. I made these today and follow the recipe exactly and it was a gummy mess but I still ate it because I didn’t want to waste food

    1. Hi Teri, I’m sorry to hear that! Like with all pancake recipes (especially those that are gluten-free and egg-free), the temperature of your pan can play a big role. If the pan isn’t hot enough, the pancakes won’t cook enough, and similarly a pan that is too hot will burn the bottom before they can cook fully. As stoves and pans vary (and conduct heat in different ways) it’s difficult to try and say “cook them at exactly this temperature.”

    1. Hi, Kristy – absolutely! You could use pretty much any non-dairy milk in place of the coconut milk here. 🙂

    1. Hi Roe, I’m sorry to hear you had trouble with the recipe! I’m more than happy to try and help you troubleshoot what went wrong. Often, the batter/dough didn’t rest long enough and so the flax doesn’t have time to gel up, which is what holds the pancake together, but the temperature of the pan also plays a role.

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