These low carb vegan pancakes are my favorite breakfast. If you miss bread and toast, this is a great alternative at only 0.7 per serve!
You can play around with the recipe, just adjust the water content to suit.
Sometimes I’ll add Indian spices and have with a vegan keto curry.
Another nice variation is grinding up some pecans into a fine flour and adding a tablespoon. Add nutmeg, cinnamon and a bit of sweetener of your choice if you need it. I find the pecan flour makes them sweet enough.
The best tool for making low carb pancakes is a panini/sandwich press, one with smooth plates. If you don’t have one or don’t have the budget to purchase, always use a dry, non-stick griddle/pan.
The trick in making vegan keto pancakes is not to cook them in oil. Coconut flour goes to mush the second you try and cook it in oil!
What to spread on your pancakes
- Peanut butter if it fits your macros and you’re ok with legumes. (peanuts are legumes not nuts!)
- A low carb vegan cream cheese with 4 blueberries
- Coconut cream
- Vegan low carb spread
- Keto jam
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| Servings | Prep Time |
| 6 | 5 |
| Cook Time |
| 5 |
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- 3 tbsp coconut flour
- 1 tbsp psyllium husk
- 1 tbsp protein powder
- 1 pinch salt I use Himalayan
- ½ cup water
- Combine all the ingredients well
- Divide into 6 balls
- Flatten each ball and cook on a dry griddle
I use a panini press for this, a great tool! Cooks evenly and holds everything together.
The trick in making vegan keto pancakes is not to cook them in oil. Coconut flour goes to mush the second you try and cook it in oil!
