Perfectly Plant-Based Keto Pancakes
Sometimes you just want pancakes - right? Especially on a cold day, during the weekend, with some compote - why not? And sometimes, you really don’t want those pancakes to be eggy - which is hard to succeed on a lifestyle like keto. Or maybe, you’re of the rare yet mighty breed that struggles the most on this protein-heavy diet; a vegan. Either way, these Saturday (or really, any day!) morning pancakes are perfect for you - why? They're dairy free, egg free, soy free and sugar free, as well as being high in protein, fibre and omega-3 fatty acids.Whip them up with ease of effort and guilt and enjoy them your way! As long as it’s of course, keto compliant.
Top Tips: Allow your batter to sit for a few minutes in order for the flax to form a gel and the coconut flour to absorb the liquid. If you don’t do this, it won’t work!
If your batter is thick, not runny and isn’t pouring easily, then your pancakes are on the right track. If it’s too thin, add a bit more coconut flour (1tsp at a time till desired consistency).
THIS RECIPE YIELDS 1 BATCH (3-4 PANCAKES)
Prep Time: 5 Minutes
Cook Time: 20-30 Minutes
- 2 tbsp unsweetened almond butter
- 1/4 cup unsweetened almond milk
- 1 tbsp ground flax
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- Liquid stevia or Swerve to taste (optional)
- pinch of salt (if not using salted almond butter)
- Heat your frying pan (bonus points if you have a cast iron skillet!) on low medium heat to prevent burning. Lightly oil the pan with your butter or compliant oil of choice - we recommend a sweeter-tasting oil with a high smoke point, like coconut oil or hazelnut oil.
- In a small dish, combine your almond butter and almond milk, mixing thoroughly until well-incorporated
- In another dish, thoroughly combine your dry ingredients.
- Combine both your wet and dry ingredients to one another, stirring thoroughly till well-blended. Let sit for 3-5 minutes, so the flax and coconut flour can absorb the liquid and your batter can reach its desired consistency (see Top Tip above).
- Spoon the batter onto your skillet and spread gently to form the shape of a pancake. If your skillet has space, you can cook several at the same time. Aim for your pancakes to be 4” in length. If the batter is difficult to spread, wet the back of a spoon and use it like a spatula.
- Cook for about 4-5 minutes, until your pancake flips easily (check it at 3 by gently shimmying your spatula under the pancake). Like with conventional pancakes, you want to see those little bubbles all over the surface.
- When golden on the underside, flip and cook for another 2-3 minutes until done.
- Top with vegan butter, coconut cream, sugar-free syrup, berries or more almond butter, or even any savouries you might like and enjoy!!