Low Carb Vegan Protein Pancakes - A delicious grain free, gluten free, soy free, nut free keto friendly breakfast option!

Low Carb Vegan Protein Pancakes

You’ve probably figured out that I’m a huge fan of breakfast foods. There’s just something really satisfying about eating cinnamon rolls and waffles, and pancakes. So delicious! Being vegan and low carb does make it kind of difficult to find a lot of recipes though, especially once the whole gluten free thing is factored in. So, I decided to make myself some low carb vegan protein pancakes, for a protein-filled breakfast/lunch/dinner that also fulfills all of my dietary needs!

These bad boys are grain free, gluten free, nut free, soy free and sugar free. They’re also egg free and dairy free by virtue of being vegan, and are keto friendly to boot! A whole batch is 8g of net carbs, which is totally reasonable.

Notes on Making Low Carb Vegan Protein Pancakes:

  • Protein powder choice is going to be important here. I used Vega Sport (in Mocha!), and recommend a similar blend that already has flavor and sweetener added. It’s also important to note that plant based proteins are all super different, so the results are guaranteed with all brands!
  • Psyllium husk acts as the binder here. It’s pretty versatile and I definitely recommend it for all vegan keto cooking and baking needs!
  • These really do need to cook for a solid 5 minutes (at least) on each side. Don’t even think about trying to flip them before this! When flipping, gingerly scoot the spatula underneath to make sure the pancake will flip nicely.
  • Be sure to get some nice browning on each side – this will help make sure they’re cooked enough, and will make your low carb vegan protein pancakes as tasty as possible!
  • I’ll be honest, these aren’t fluffy like carb-heavy traditional pancakes. They’re a bit smooshy in the middle, more like Swedish pancakes. They are, however, really tasty.
  • Jazz these bad boys up with some dark chocolate or shredded coconut for an even better nomming experience.

Low Carb Vegan Protein Pancakes - A delicious grain free, gluten free, soy free, nut free keto friendly breakfast option!

Vegan Keto Protein Pancakes

Yield: 4-6 pancakes

Serving Size: 1/2 recipe

Calories per serving: 220

Fat per serving: 10.5g

Carbs per serving: 4g net

Protein per serving: 17g

Fiber per serving: 11.5g

Vegan Keto Protein Pancakes

Ingredients

Instructions

  1. Stir in vanilla and coconut oil into soaked psyllium husk powder and set aside.
  2. Mix together all dry ingredients
  3. Heat a nonstick pan (or a regular pan that has been oiled!) to medium heat. I'm obsessed with my Bialetti Aeternum pan, which is ceramic and cooks things perfectly!
  4. Slowly stir water into the dry ingredients until thoroughly mixed.
  5. Add psyllium mixture into protein powder mixture and stir until completely combined.
  6. Scoop batter onto the hot pan. It's pretty dense, and will need to be spread out a bit into a 1/4" pancake.
  7. Heat for about 5 minutes, and flip. Cook the other side for another 5 minutes.
  8. Repeat for all pancakes.
  9. Enjoy!
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Low Carb Vegan Protein Pancakes - A delicious grain free, gluten free, soy free, nut free keto friendly breakfast option!

4 Comments

  • Katie August 28, 2016 at 8:43 am

    Very tasty! I used 30g of Vega One French Vanilla as my protein powder. My mom thought I was baking cookies with how good these pancakes smelled while they were cooking. The batter was quite thick, and I’ll probably keep on experimenting on the best ways to spread it thin. The inner texture was unusual but with the brown crisp sides, it wasn’t a problem. These were simply delicious on their own, but also quite good with some peanut butter spread like a crepe.

    Reply
    • Liz August 30, 2016 at 7:53 am

      Oh, I love the idea of spreading peanut butter on them! The French vanilla was definitely a good choice.

      I would love to hear how your experiments turn out – it IS quite a thick batter. And I agree – the inner texture is fine because of the delicious crispness of the outside. I bet a thinner batter will help the texture a little bit, too! Keep me posted 😀

      Reply
  • Rachel Holmes September 19, 2016 at 1:39 am

    Liz, your site is amazing! Thank you so much for sharing this information & your recipes 😀
    Is the protein powder completely necessary? Or could it perhaps be substituted for something else? I’ve yet to find a protein powder that’s vegan, keto, and paleo.

    Many thanks!

    Reply
    • Liz September 19, 2016 at 2:50 pm

      Hi Rachel! Thank you so much for this compliments!! It really means a lot to hear such positive feedback. 😀

      I’ve never tried these without the protein powder, but you could probably substitute it for 2-3 more tbsp of coconut flour!

      I have actually found a paleo and vegan protein powder (http://amzn.to/2cLGNi0), but I’m not sure how much shipping would be to Hawaii, so you could probably just omit it!! 🙂

      Let me know if you try this and how it turned out!

      Reply

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