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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
Notes on Making Low Carb Vegan Pancakes
- Important: The batter has to sit for a few minutes for the flax to form a gel and the coconut flour to absorb the liquid, or else it won’t work!
- The batter should be thick, not runny and shouldn’t pour easily. If it is too thin, just add in a tsp more of coconut flour.
- 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)
- 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
- 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!).
- In a small dish, combine almond butter and almond milk.
- In another dish, combine the dry ingredients until well blended.
- Combine wet and dry ingredients, and stir until thoroughly mixed. Let this sit for 3-5 minutes, so the flax and coconut flour can absorb the liquid.
- 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.
- 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.
- When golden on the underside, flip and cook for another 2-3 minutes until done.
- 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!!