Fluffy Almond Flour Pancakes
If you thought pancakes were off-limits on a vegan keto diet, think again. These almond flour pancakes are light, fluffy and packed with plant-based protein and healthy fats.
They’re grain-free, sugar-free and completely delicious — the perfect low-carb breakfast to fuel your day.
Method
Make the batter
Whisk together the almond flour, pea protein, ground flax, baking powder, cinnamon and salt. In another bowl, mix the almond milk, MCT oil, vanilla and sweetener. Slowly add wet to dry, stirring until combined. Rest 5 minutes to thicken.
Cook
Heat a non-stick pan over medium-low and lightly grease. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more until golden.
Serve
Top with almond butter or coconut cream, hemp seeds and fresh berries.
Tips for success
- MCT oil is a quick energy source that supports ketosis and helps keep you full longer.
- Make ahead and refrigerate up to 3 days, or freeze up to a month — reheat in a pan or toaster.
Serving suggestions
- Almond butter or coconut cream
- Fresh raspberries or blackberries
- A sprinkle of hemp seeds