#1 Low Carb & Keto Diet App Since 2010
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prep time
10 min
cook time
30 min
ready time
40 min
Keto Vegan Pancakes and Maple Syrup
Take a breakfast staple and turn it into a nutritious vegan Keto recipe that tastes good and is healthy for you. Vegan pancakes are made with a special blend of flour to produce a fluffy pancake that holds its shape and smells like cake. A sprinkle of green hemp flour is added for the extra nutrition, which is important to include when you’re vegan and Keto. After cooking your stack of pancakes on the stove, you make a rich and sweet vegan maple syrup. No pancakes are complete without being soaked in sugar, so this Keto-friendly syrup works perfectly. If you’re meal prepping the recipe, Leave the syrup separate until it’s time to eat. If you’re reheating the pancakes in your microwave, it’s recommended you wrap them in a damp paper towel to return moisture to them.
What Is Hemp Flour?
You may not have heard of it before, but hemp flour is one of the latest types of flour alternative to hit shelves. Hemp flour is great for the Keto diet because it’s an incredibly nutrient-dense food. Even though it’s flour, a spoonful contains omega fatty acids, high amounts of magnesium, and other essential nutrients and vitamins. You even get a small amount of protein from it too.
Vegan Substitutions
These Keto pancakes are made without gluten, butter, or eggs, but they’re still cakey and chewy like real pancakes. Think of ground flaxseeds as your egg. Just add water, and it makes a great binder. Although there is no gluten, the special combo of almond flour, coconut flour, tapioca flour, and baking powder mock some of the qualities of wheat flour. In a recipe like this, coconut oil is the perfect vegan substitute for fat and dairy products.
Net Carbs
5.2 g
Fiber
4.2 g
Total Carbs
14.5 g
Protein
5.7 g
Fats
20.8 g
240 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Flaxseeds Or Flax Seeds Whole Or Ground
2 tbsp, whole
Water
1.5 tbsp
Almond flour
1 cup
Coconut flour
2 tbsp
Hemp Flour
1 tbsp
Powdered Erythritol (Icing Sugar)
2 tsp
Tapioca Flour
2 tbsp
Cinnamon
0.5 tsp
Salt
0.13 tsp
Baking powder
1 tsp
Almond milk
1 cup
Coconut oil
2 tbsp
Vanilla extract
0.13 tsp
Liquid stevia
10 Drop
Coconut oil
2 tbsp
Water
1.5 tbsp
Brown Sugar Replacement
2 tbsp
Maple Extract
0.5 tsp
Agave syrup (agave nectar)
0.25 tsp
Recipe Steps
steps 4
40 min
Step 1
Combine ground flaxseed and water in a small dish and set them aside. In one mixing bowl, sift together almond flour, coconut flour, hemp flour, powdered erythritol, tapioca flour, cinnamon, salt, and baking powder. If you’d like to add other spices besides cinnamon, add them here. In a second, heat-safe bowl, microwave almond milk and coconut oil together until the oil melts. Whisk vanilla extract and liquid stevia drops into the warm milk.Step 2
Give the flaxseed and water about 5 minutes to congeal. Once they do, add the mixture to the bowl of almond milk. Use your whisk to break up the flax in the milk into small, lumpy bits. Then, whisk the dry ingredients into the wet ingredients in 2-3 additions. Your batter should come together thick like a cake batter. If it’s too thick, you can whisk in more almond milk (it doesn’t have to be warm).Step 3
Start heating a cast-iron or non-stick skillet on medium-low heat on your stove. Once the pan is uniformly hot, melt about ½ teaspoon of coconut oil in the skillet. One at a time, scoop a ¼-cup batter into the hot oil and gently spread it out into a 4-inch wide pancake. Let the pancake cook on one side until it browns and the batter starts to produce small bubbles in the center. Flip the pancake over and adjust the heat to finish cooking it on the other side to golden. Continue cooking the pancakes in ¼-scoop portions until all of the batter is used up. Only add coconut oil to the pan if it’s needed, which should be ½ teaspoon about every 2 pancakes.Step 4
Leave the pancakes aside to cool while you make the syrup. Combine water, Keto brown sugar, maple extract flavoring, and agave syrup in a small pot on the stove. Cook it until the brown sugar dissolves and the water simmers. Continue simmering the pot until the liquid reduces to a sticky, thin syrup that leaves a light coating on the back of a spoon. Let the syrup cool for just a couple of minutes before you spoon it over your pancake stack. Each pancake should get about 1 ½ teaspoon maple syrup.
