Vegan Low Carb Keto Pancakes

You might also like these recipes for vegan high protein pancakes with 37 grams of protein, and vegan coconut flour pancakes. I’m the kind of person who loves to eat everything (so long as it’s not from an animal) but cannot eat the same meal two days running. So when I decided to eat fewer carbs at my doctor’s advice, I promised myself I’d learn to make healthy, low-carb versions of all the foods I love. It was definitely not going to be salad and tofu for every meal (although I do enjoy them frequently). Over the past weeks I’ve tried out so many amazing low-carb recipes that I’ve shared with you, from this delicious Creamy Vegan Cauliflower Casserole, to a scrumptious Vegan Zucchini Lasagna, a mindblowing Vegan Keto Chili and even a real Vegan Low-Carb Coconut Dal made with lentils. Now, I bring you my favorite low-carb breakfast: mouthwateringly delicious Vegan Low Carb Pancakes. If you love pancakes, these should have you doing cartwheels. There’s no added sugar or maple syrup in these pancakes, which are naturally quite sweet with the almond flour. There’s also no grain in them, just the almond flour, coconut flour and a small amount of tapioca flour, to help hold the pancakes together. You can serve these with a sprinkling of monkfruit sweetener or stevia, or you can use a keto maple syrup (many brands are now available). These pancakes are very filling and two are more than enough for a moderate eater–that meal will add only seven net carbs to your daily count. But you don’t have to be on a low-carb diet to enjoy these. In my home both Desi and Jay loved them and polished them off with maple syrup.

Why you’ll love these vegan low-carb keto pancakes

They are so delicious. Tender and fluffy, it’s like eating dessert for breakfast, only way healthier. The nutty almond flour and sweet coconut flour make an incredible combination. They are healthy. There are just 207 calories and 7 grams of net carbs in each serving of two pancakes. These are quite filling, but even if you made a stack of four you’d only consume 14 net carbs, which ain’t bad at all. They are fairly easy to make. If you’re used to making pancakes these aren’t going to be very difficult, but you do have to keep some things in mind. I’ll address that in the tips and troubleshooting section below. They are one-bowl. The batter all comes together in a single bowl, making cleanup easier.

Making a low carb vegan pancake

Grain flours and most gluten-free flours have too many carbohydrates in them, making them unsuitable for a vegan low-carb diet. Almond flour and coconut flour, however, are great candidates because both have very little carbs and taste great. However, neither has gluten, which helps the pancakes bind and rise. Non-vegan keto pancakes use eggs to keep things together, but as we don’t use those, I used another binder that’s also relatively lower in carbs: tapioca flour. I also threw in some egg replacer and voila! Amazing vegan keto pancakes.

How to make vegan low-carb pancakes

Mix all the dry ingredients–the flours, egg replacer, baking powder and baking soda and salt – in a bowl.

Add the yogurt and almond milk to the bowl and mix. If the batter seems a bit dry, add more almond milk, but keep in mind this shouldn’t look like a regular pancake batter–it will be thicker, scoopable but not pourable.

Heat a griddle and brush it generously with oil. Using a quarter cup measure, scoop out pancakes on the hot griddle and help form them into rounds using the bottom of the cup. Give the pancakes time to set–it will take a little longer than it does for regular wheat pancakes. When you see bubbles toward the center and the edges look dry, carefully slide a thin spatula under the pancake and flip. These pancakes are tender, especially when they are hot, so be careful or they could fall apart. The first few times you might want to make smaller pancakes to make flipping them easier. Cook the other side a little longer than you would regular pancakes because, again, these will take some time to set up and you don’t want raw batter in the middle. Remove when golden brown on both sides and firm. Let the pancakes stand about five minutes after you’ve cooked them before you serve.

Tips and troubleshooting

If the batter looks dryer than what you are used to, don’t worry–that’s exactly how it should look. The batter for these pancakes will be scoopable, not pourable. If it is too dry to form into rounds once you scoop the batter on the griddle, however, add a tiny bit of milk. These pancakes will take longer to set than your regular pancakes, and they will be very tender, especially when hot, although they will firm up once they stand for a bit. So take care when you flip them, and give them about five minutes after taking them off the griddle and before eating them to make sure they firm up nicely. If you have trouble flipping them, make the pancakes smaller until you get the hang of it. If you are a low-carb eater, you can eat these by themselves–they are surprisingly sweet because of the almond and coconut flours–or with a sprinkling of a keto-approved sweetener, like stevia or erythritol or monkfruit. You can also buy many brands of keto maple syrup now. Everyone else can enjoy these with maple syrup. If you want more fiber and healthy fat in here, stir in a couple of tablespoons of flaxmeal into the dough. You might need to add a quarter cup more or so of milk.