Almond Flour Pancakes
Fluffy Almond Flour Pancakes – Vegan & Keto-Friendly
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, making them the perfect low-carb breakfast to fuel your day. Plus, they’re grain-free, sugar-free, and completely delicious!
Why You'll Love These Almond Flour Pancakes
✅ Low in Carbs, High in Protein – Perfect for a vegan keto lifestyle
✅ No Refined Sugar – Naturally sweetened with monk fruit or stevia
✅ Gluten-Free & Grain-Free – Made with almond flour and pea protein
✅ Super Fluffy & Delicious – No dense, dry pancakes here!
Ingredients (Serves 2–3)
1 cup almond flour
2 tbsp pea protein powder (or hemp protein for extra nutrients)
1 tbsp ground flaxseeds (for binding)
1/2 tsp baking powder
1/2 tsp cinnamon (optional, for flavor)
1/4 tsp salt
1/2 cup unsweetened almond milk (or coconut milk)
1 tbsp MCT oil (or melted coconut oil)
1 tsp vanilla extract
A few drops of liquid stevia or 1 tsp monk fruit sweetener
Instructions
1. Prepare the Batter
In a bowl, whisk together almond flour, pea protein, ground flaxseeds, baking powder, cinnamon, and salt.
In another bowl, mix almond milk, MCT oil, vanilla extract, and sweetener.
Slowly add the wet ingredients to the dry ingredients, stirring until combined. Let the batter sit for 5 minutes to thicken.
2. Cook the Pancakes
Heat a non-stick pan or griddle over medium-low heat. Lightly grease with coconut oil.
Pour ¼ cup of batter per pancake onto the pan.
Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden brown.
3. Serve & Enjoy!
Top your pancakes with:
✔ Almond butter or coconut cream for extra healthy fats
✔ Hemp seeds for a protein boost
✔ Fresh berries (like raspberries or blackberries for low-carb sweetness)
Why MCT Oil?
MCT oil is a quick energy source that supports ketosis and helps keep you full longer. Adding it to your pancakes gives you an extra fat-burning boost!
Meal Prep & Storage
Make a batch ahead of time! Store in an airtight container in the fridge for up to 3 days or freeze for up to a month. Just reheat in a pan or toaster!
These vegan keto almond flour pancakes are proof that you don’t have to give up your favorite comfort foods while staying low-carb. Try them out, and let me know in the comments what toppings you love!
