I really love pancakes, a lot. I also really love all things lemon-flavored, so when Shrove Tuesday (pancake day!!) rolled around again and I decided to treat myself, I thought I’d just combine the two and make some vegan keto lemon pancakes to enjoy!

Right off the bat, I’ll point out that these pancakes are not the thick and fluffy-style, bisquicky-tasting, diner pancakes that you find throughout most of the US. That’s not what I grew up eating. My stepmother from Finland always made us super thin, Finnish-style pancakes. These are a hybrid of the two types. They’re slightly fluffy, but also thinner than the standard. They’re also quite tender on the inside.

I really like serving these with coconut cream and berries, with a little bit of zest on top. It just makes everything taste light spring time! If you don’t really love pancakes, this recipe can be used to make waffles as well, so don’t be afraid to bust out that waffle maker!

In addition to being sugar-free, egg-free and dairy-free, these waffles are also gluten-free, nut-free, and soy-free. So, they’re allergen-friendly for most people. Unfortunately, they’re pretty coconut-heavy. I’m working on a pancake recipe for those of you with coconut allergies, so stay tuned for that!

Note: Be sure to read through all the notes! Like many vegan keto recipes, this is particular and all steps need to be followed.

Notes on Making Vegan Keto Lemon Waffles (gluten-free, nut-free, soy-free)

• For sweeteners, I prefer to use Lakanto. It’s the brand I’ve found that works best for baking, and doesn’t upset my stomach. You can save 15% if you shop on their site using the code MeatFreeKeto.
• Waiting for the psyllium and the coconut flour to absorb the nondairy milk is actually key here. If you don’t wait for the dough to form, then the pancakes won’t come out!
• Some coconut flours are more absorbent than others. I usually use the Anthony’s brand and it works great, but I’ve found that I usually need to add in a little extra when using Bob’s Red Mill.
• In line with the above notes, if you find that a “dough” doesn’t form, and it’s still a little too loose to form a ball,  stir in another tbsp of coconut flour, and see where that gets you (after letting it sit another minute).
• Similarly, if there are any crumbs or dry spots at all, you may want to add another 1-3 tsp of nondairy milk!
• I have made these with success in a cast-iron pan and a ceramic nonstick pan. The cast iron needed a little more oil to fry them in. I also tried this with regular stainless steel pans, and they tended to stick, so I don’t recommend that.
• Keep in mind that grams of carbohydrates from erythritol are subtracted out from net carbs.!
• The nutrition facts are based off of the values from the Nutrition Coordinating Center Database from the University of Minnesota. Keep in mind that different brands have different values, so you may not have the exact same macros.

Vegan Keto Lemon Waffles (gluten-free, nut-free, soy-free)

Print Recipe

These lemony vegan keto pancakes are gluten-free, soy-free, nut-free, sugar-free, soy-free, dairy-free and egg-free. They're a delicious allergen-friendly, low-carb breakfast option!

Course Breakfast

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 4 pancakes

Calories 99

Ingredients

• 1/4 cup coconut flour (28g)
• 1 tbsp whole psyllium husks
• 1/2 tsp baking powder
• pinch of salt
• 2 tbsp coconut manna melted (or 1.5 tbsp melted coconut oil)
• 1 tbsp granulated sweetener
• 5 tbsp nondairy milk of choice (75ml)
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions

• Preheat your ceramic nonstick or cast iron pan on medium-low heat, making sure to grease the pan with additional coconut oil (or cooking oil of choice), as needed.
• In a small dish, whisk together the coconut flour, psyllium, baking powder and salt.
• In a larger dish, whisk together remaining ingredients.
• Stir the dry ingredients into the wet until thoroughly combined and no clumps remain, then let sit until a stiff dough forms, about 3-5 minutes. You should be able to mold this with your hands. If the coconut oil and psyllium do not absorb enough liquid to form the dough, stir in an additional tbsp of coconut flour.
• Divide the dough into 4 equal portions and form into dough balls. Flatten the dough balls and cook for about 5 minutes on each side, until golden and cooked through.
• Let cool for a few moments before topping and eating.

Notes

To calculate net carbs - subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.

For sweeteners, I prefer to use Lakanto. It’s the brand I’ve found that works best for baking, and doesn’t upset my stomach. You can save 15% if you shop on their site using the code MeatFreeKeto.

Nutrition

Serving: 1 | Calories: 99kcal | Carbohydrates: 5.3g | Protein: 1.1g | Fat: 8.2g | Fiber: 3.5g