#1 Low Carb & Keto Diet App Since 2010
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prep time
20 min
cook time
15 min
ready time
35 min
Vegan Keto Breakfast Pancakes
These fluffy Vegan Keto breakfast pancakes are undeniably delicious. They are a great breakfast option and make an excellent brunch to share with friends and family. They are easy to make and are full of delicious coconut flavor. You can make this tasty Vegan Keto breakfast with a few simple ingredients and less than half an hour of your time.
Are pancakes a good option for a Vegan Keto breakfast?
Generally, traditional pancakes are filled with high-carb ingredients and processed sugar. However, pancakes can be a good breakfast option when adapted to fit a Vegan Keto diet. Making pancakes with ingredients like almond flour, coconut flour, sugar-free sweeteners, and healthy fats like coconut oil, coconut milk, coconut yogurt, flaxseeds, and chia seeds can make for a delicious, filling , low-carb pancake stack.
Can you customize these Vegan Keto breakfast pancakes?
Yes, you can customize these Vegan Keto breakfast pancakes. Adding frozen berries can be an excellent option to add more freshness and flavor to the pancakes. For chocolate lovers, add a handful of Vegan Keto chocolate chips to the batter and top with a little more chocolate chips at the end. When it comes to topping ideas for these Vegan Keto breakfast pancakes, the options are endless. Feel free to experiment with any toppings of your choice, from Vegan sugar-free syrups to Keto-friendly berry compotes.
Why do coconut flour pancakes fall apart?
Coconut flour is naturally grain free with a high-fat content and hence has a more crumb-like texture. When making coconut flour pancakes, it is essential to use more than one binding component to help give the pancake batter some structure. This recipe uses flax eggs, full-fat coconut milk, and coconut oil in specific ratios as biding components. Adjusting the ratios can cause the pancakes to fall apart since it alters the texture of the pancakes, making them too dry to hold their shape.
Net Carbs
5.4 g
Fiber
10.7 g
Total Carbs
20.6 g
Protein
5.7 g
Fats
25.4 g
316 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Flax seeds (Ground/ Milled)
4 tbsp
Boiling water
10 tbsp
Canned Coconut Milk
2 tbsp
Almond Milk (Unsweetened)
4 tbsp
Coconut Oil
2 tbsp
Powdered Erythritol (Icing Sugar)
1 tbsp
Coconut flour
0.33 cup
Baking powder
0.5 tsp
Salt
1 dash
Walnuts
0.5 tbsp, chopped
Unsweetened Coconutmilk Yogurt Alternative
0.5 tbsp
Recipe Steps
steps 6
35 min
Step 1
Start by making the flax eggs. In a small bowl, whisk together 4 tablespoons flax meal with 10 tablespoons water. Cover and set aside for about 15 minutes to thicken. Once the consistency resembles that of an egg, it is ready to use.Step 2
In a medium mixing bowl, whisk the flax eggs, coconut milk, almond milk, coconut oil, and powdered erythritol until well combined, and a uniform mixture is formed. You might need to whisk longer than expected for the oil to absorb into the mixture.Step 3
In a separate bowl, whisk the coconut flour, baking powder, and sea salt until well incorporated.Step 4
Pour the mixture into the bowl with the flax eggs, coconut milk, coconut oil, and erythritol. Mix gently to combine. Set aside and let the batter rest for about 5 minutes.Step 5
Cook the pancakes on a greased pan over medium heat. Use an ice cream scoop to portion out the batter onto the pan. Slightly spread the pancake batter to medium thickness after pouring it to ensure even cooking. Cook each side for about 3 to 4 minutes until golden brown. Flip once the time is up since these pancakes do not bubble like regular pancakes.Step 6
Serve with a dollop of coconut yogurt and crushed walnuts. Enjoy with a warm cup of mint tea.
