by Annie Markowitz
These Perfect Keto Vegan Pancakes are absolutely AMAZING! They're also gluten-free, dairy-free, paleo, and sugar-free. The perfect, healthy & delicious breakfast!
Pancakes drenched in butter and maple syrup were a huge part of my non-vegan, less-healthy past, and they were one of the foods I gave up upon adopting a healthier lifestyle.
Although they had been out of my life for quite some time, I woke up on Sunday morning thinking about how delicious a tall stack of pancakes slathered in maple syrup and topped with fresh fruit sounded.
I knew there had to be a way to make a healthier, vegan version of my old-time favorite breakfast, so I did some research. I found a recipe that I deemed suitable for "veganization" and got to work.
I stepped into the kitchen and 30 minutes later I had whipped up these Perfect Vegan Pancakes, which I instantly deemed the best pancakes I had ever had!!
We gobbled down the whole batch and decided that these pancakes were our new Sunday tradition.
They are that good!!
Keto Vegan Pancakes Recipe
Cost per serving:$0.92
Calories per serving: 201
Equipment you'll need: large mixing bowl, small mixing bowl, frying pan
If you like this recipe, you might like a few more breakfast & brunch-time faves of mine! All are vegan, gluten-free & contain no added sugar ?
1. Vegan Birthday Pancakes
2. Cinnamon Roll Protein Oatmeal Muffins
3. Cinnamon French Tofu Sticks with Chocolate Frosting
4. Healthy Blueberry Banana Bread
5.
6. The BEST Vegan Quiche
7. 30-Minute Vegan Cinnamon Rolls
Okay, back to these amaaaazzzingly Perfect Pancakes!! ??
Ingredients you'll need to make these Perfect Pancakes:
- Almond flour
- Cornstarch (or arrowroot starch)
- Baking powder
- Salt
- GranulatedLakanto Monk Fruit Sweetener(use discount code ANNIE for 20% off!)
- Unsweetened applesauce
- Coconut oil
- Non-dairy milk of choice
How to make Perfect Pancakes:
- Whisk dry ingredients
- Whisk wet ingredients and add to dry
- Heat stove, and cook pancakes for 2 minutes
- Flip pancake for 2 more minutes
- Devour ?
Perfect Pancakes nutrition information (per pancake):
- 201 calories
- 17g fat
- 5g saturated fat
- 11g carbs
- 3g fiber
- 8g net carbs
- 2g sugar
- 5g protein
Recipe notes:
- Top with amazing sugar-free Lakanto Maple Syrup or other maple syrup of choice
- I love adding fresh fruit, but feel free to add vegan chocolate chips, nuts, raisins, or any other topping of choice!
Ingredients:makes 6 pancakes
1 1/4 cup almond flour
1/2 cup cornstarch
2 tsp baking powder
pinch of salt
1 Tbsp granulatedLakanto Monk Fruit Sweetener*(use discount code ANNIE for 20% off!)
1/4 cup unsweetened applesauce
2 Tbsp coconut oil, melted
1/2 cup almond milk
*Or other granulated sweetener of choice, equivalent to 1 Tbsp sugar
Method:
1. Whisk together dry ingredients (almond flour, cornstarch, baking powder, salt, and Lakanto) in large mixing bowl.
2. In separate bowl, whisk together wet ingredients (applesauce, coconut oil, and almond milk).
3. Add wet ingredients to dry, and mix thoroughly.
4.Spray frying pan with non-stick cooking spray and heat on medium-low heat. You'll know it's ready for the batter when you splash a few drops of water on the pan and it sizzles.
5. Pour 1/4 cup of your pancake batter onto frying pan, and cook for 2 minutes (until bottom side is golden brown).
6. Carefully flip pancake and cook the other side for 2 minutes.
7. Remove the pancake from the heat and place on plate to cool.
8. Spray frying pan with cooking spray again. Repeat steps 5-7 until all of the batter is gone.
Perfect Vegan Pancakes
These Perfect Vegan Pancakes are absolutely AMAZING! Keto, gluten-free, sugar-free. The perfect, healthy & delicious breakfast!
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Breakfast
Servings 6 pancakes
Calories 201 kcal
Ingredients
- 1 1/4 cup almond flour
- 1/2 cup cornstarch
- 2 tsp baking powder
- pinch of salt
- 1 Tbsp granulated Lakanto Monk Fruit Sweetener* (use discount code ANNIE for 20% off!)
- 1/4 cup unsweetened applesauce
- 2 Tbsp coconut oil melted
- 1/2 cup almond milk
Instructions
Whisk together dry ingredients (almond flour, cornstarch, baking powder, salt, and Lakanto) in large mixing bowl.
In separate bowl, whisk together wet ingredients (applesauce, coconut oil, and almond milk).
Add wet ingredients to dry, and mix thoroughly.
Spray frying pan with non-stick cooking spray and heat on medium-low heat. You'll know it's ready for the batter when you splash a few drops of water on the pan and it sizzles.
Pour 1/4 cup of your pancake batter onto frying pan, and cook for 2 minutes (until bottom side is golden brown).
Carefully flip pancake and cook the other side for 2 minutes.
Remove the pancake from the heat and place on plate to cool.
Spray frying pan with cooking spray again. Repeat steps 5-7 until all of the batter is gone.
Notes
*Or other granulated sweetener, equivalent to 1 Tbsp sugar
Adapted from The Daily Dietribe.
Nutrition
Serving: 1pancakeSodium: 74mgCalcium: 100mgVitamin A: 50IUSugar: 2gFiber: 3gPotassium: 13mgCalories: 201kcalSaturated Fat: 5gFat: 17gProtein: 5gCarbohydrates: 11gIron: 1.1mg
Keyword Gluten-Free, Keto, Low-Carb, Paleo, Sugar-Free, Vegan
Tried this recipe?Mention @vegannie_com or tag #vegannie_com!
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© Annie Markowitz (www.VegAnnie.com), 2014-2020. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Annie Markowitz and www.VegAnnie.com with appropriate and specific direction to the original content.
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Reader Interactions
Comments
irenethis came out great thank you.
- Annie
So glad you liked them! They are my boyfriend's favorite recipe of mine. Might have to make them this weekend 🙂
- PAN card application form
I would like to say thank for sharing this great article.
- Fcpl.co.in
Thanks a lot for sharing the post. I loved reading it!
- Brittany
Thank you so much for posting this recipe. I've been on the hunt for a great recipe for pancakes! I am planning on making these this weekend as I have most of the ingredients...Question: Do you know how long the batter will keep for in the fridge?
- Annie
Hi Brittany! I actually don't know, but I don't see why it wouldn't last for a while since none of these ingredients very quickly. But I would wait to mix in the melted coconut oil because it will harden up in the fridge 🙂
- Shawn
Do you know if cashew milk can be subbed for almond? Also what flour can I use instead of almond. Allergies. Understand if I need to experiment on my own.
- Annie
Hi Shawn! Cashew milk can definitely be subbed for almond! I would try whole wheat flour if you're ok with gluten! But I haven't tried myself with this exact recipe so I can't be 100% sure it will work 🙂
- Charity
So I never comment on blogs when I make recipes, but this one I just HAD to! My husband and I went vegan like 5-6 weeks ago and I’ve been dying to make a GF vegan pancake. I got my first bag of almond flour yesterday and found this recipe this morning (Saturday). I made them exactly as is except 1 flax egg instead of applesauce. Fried in coconut oil in our cast iron. They were INSANE!!! We had them with cashew butter and maple syrup. I’m sooooo impressed! Oh and they made 8 for me- 1/4 cup of batter per pancake. Thank you soooo much for such a fantastic recipe!
- Annie
YAY!!! You just made my day! Thanks so much for your comment, Charity 🙂 I love these too... think I might have to make some now! 😀
- Tina
I have searched and tried so many vegan, dairy free pancake recipes. The search is over!!! Thank you for this easy to prepare, tasty, most fantastic pancake recipe ????
- Annie
Hi Tina! YAY!!! This made my day! Thanks so much for your comment - thrilled to hear you enjoyed this recipe 🙂
- Amanda
We have a corn allergy so I tried subbing arrowroot, it was a little gummy. Do you have any suggestions for a cornstarch sub?
- Annie
Hi Amanda! I haven't tried any substitutes for cornstarch, but I just found this article that might help:
https://www.epicurious.com/ingredients/how-to-substitute-cornstarch-article
- Kim
Can I sub coconut flour for almond flour?
- Annie
Hi Kim! I have never tried, so I really don't know! I haven't had much luck with substituting coconut for almond flour in the past on other recipes - they seem to be pretty different in my experience. Sorry I couldn't be more help!
- Elena
Annie,
Just tried these and LOVE, LOVE, LOVE them! I used tapioca flour instead of cornstarch and it worked beautifully!
Thank you very much for introducing me to Lakanto products, I’ve been looking for sugar free products due to Candida diet and it’s been a challenge to find tasty vegan, GF and sugar free recipes. Today’s breakfast was one I immensely enjoyed in a long while, very grateful! ??☺️
Here’s my question: how do I make this recipe into a waffle recipe please??!!
Thank you so much!!- Annie Markowitz
YAY!!! So glad you loved these!! Isn't Lakanto the best?! I have never used a waffle maker so I actually have no idea, I'm sorry!! Wish I could be of more help on this!
- Christina
I made this recipe this morning. The pancakes turned out great and were extremely filling! I used pumpkin purée instead of the applesauce and coconut sugar for the Lakanto sweetener. Thank you for the recipe!
- Annie Markowitz
Yay!! So glad you enjoyed this recipe, Christina! I love it, too!!
- Cee
Thank you for posting this recipe. My pancakes turned out great, even though I had a couple changes (I don't eat sugar or alternative sugar).
Mishap/Changes
1) Mishap -I accidentally used baking soda instead of baking powder. Didn't realize til later. 🙁
2) The melted coconut oil solidified swiftly when I put in the cold almond milk. Next time I'll whisk for a shoter time or use warmer almond milk.Changes
1)Change- I used flaxseed for the egg replacement instead of the applesauce.
2) Since I don't eat sugar (real or alternative), I left this out completely.
3) Used unsweetened chocolate almond milk.Even with the changes and mishaps, I still was able to whip up some AMAZING pancakes following your recipe. Probably would've been even better with baking powder like it calls for. And I had been on the hunt for a recipe that would work. I previously tried coconut flour with another recipe, and it as terrible. Almond flour is much better for these types of applications.
For anyone who needs syrup alternative, I took some frozen raspberries and strawberries, put them in the fridge to defrost, mashed them up with a spoon when thawed, and put atop my stack of pancakes with a pad of butter. It was scrumptious. Also had some almond butter on the side.
Thank you for your service to the world. I've been looking for a successful recipe for a while.
- Annie Markowitz
YAY! Thank you for sharing your substitutions/changes! So glad you liked this recipe 🙂 That maple syrup replacement sounds delish! And thank you for your kind words! So happy you're here!
