Craving a stack of pancakes without breaking your keto diet or sacrificing your plant-based values? These Keto Vegan Pancakes are fluffy, satisfying, and loaded with healthy fats. Made with almond flour and coconut cream, they’re the perfect low-carb breakfast to fuel your day.
🕒 Preparation Time: 10 Minutes
🔥 Cooking Time: 10 Minutes
🍽️ Servings: 2
📋 Ingredients:
- 1/2 cup almond flour
- 1 tbsp psyllium husk powder
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- Pinch of sea salt
- 1 tbsp chia seeds (mixed with 3 tbsp water, let sit 10 minutes to make chia egg)
- 1/3 cup full-fat coconut cream
- 1/3 cup water
- 1 tsp vanilla extract
- 1/2 tbsp coconut oil (for cooking)
🥣 Directions:
- In a medium bowl, whisk together the almond flour, psyllium husk, coconut flour, baking soda, and salt.
- Add the prepared chia egg, coconut cream, water, and vanilla extract. Mix until a thick batter forms.
- Let the batter sit for 2-3 minutes to thicken slightly.
- Heat coconut oil in a nonstick skillet over medium-low heat.
- Spoon batter into the pan, shaping small pancakes. Cook 2-3 minutes on each side or until golden and cooked through.
- Repeat with remaining batter. Serve warm with sugar-free syrup or coconut cream.
🌟 Nutrition Highlights (Per Serving):
- Calories: ~280
- Fat: 24g (healthy fats from coconut and almond)
- Net Carbs: ~4g
- Protein: 6g
💚 Why You'll Love These Pancakes
These pancakes are not only keto and vegan, but they’re also gluten-free and rich in fiber. Psyllium husk helps create a fluffy texture, while coconut cream gives them richness without dairy.
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Download your FREE copy of 21 Keto Dessert Recipes and indulge in sweets without the sugar crash!