If you need an allergy-friendly breakfast, these go nicely with my French Toast Fat Bombs and these Low-Carb Chocolate Chip Muffins.
These Vegan Baked Pancakes are made with ground flax and baked right on a sheet pan — no eggs, no dairy, and no standing over a griddle. A flax egg binds everything together, warm cinnamon flavors the batter, and they bake up into soft, hearty little pancakes.
I love these for busy mornings because the oven does the work and they’re friendly to so many eaters — vegan, gluten-free, grain-free, and low-carb all at once. Make a batch, stash them, and you’ve got an easy breakfast ready to go all week.
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💛 Why you’ll love this recipe
- No griddle, no flipping — they bake on a sheet pan, so you can walk away while they cook.
- Egg-free and dairy-free — a flax egg does the binding, making these fully vegan.
- Low-carb and gluten-free — built on ground flax instead of flour, with no added sugar.
- Meal-prep friendly — make a batch and reheat them through the week.
- Warm and cozy — cinnamon makes them taste like a comforting breakfast treat.
👉 Easy ingredient swaps
- Flax egg: let the ground flax and water sit until thick and gel-like before mixing it in — that’s what holds the pancakes together.
- Ground flax seeds: these are the base, so use finely ground flax (flax meal) for the best texture.
- Monk fruit: swap in any granulated low-carb sweetener at the same amount.
- Coconut oil: melted butter or another neutral oil works if you’re not keeping these dairy-free.
✨ Variations
- Berry pancakes: press a few fresh blueberries into the tops before baking.
- Sweeter: add a little extra sweetener or a splash of vanilla for a more dessert-like pancake.
- Spiced: swap the cinnamon for pumpkin pie spice in the fall.
- Mini pancakes: scoop smaller portions for silver-dollar-sized bites the kids can grab.
〰️ How to serve
- Stack them with a drizzle of sugar-free maple syrup and a pat of butter.
- Top with fresh berries and a dollop of coconut whipped cream.
- Spread with almond butter and fold them for an on-the-go breakfast.
- Serve alongside scrambled tofu or eggs for a fuller plate.
💬 FAQs
Why are these pancakes baked instead of cooked on a griddle?
Baking makes them hands-off — you scoop the batter onto a sheet pan and let the oven do the work, no flipping required. It also helps these flax-based pancakes hold their shape better than they would on a griddle.
What is a flax egg?
A flax egg is ground flax seeds mixed with water and left to sit until it turns thick and gel-like. It works as an egg replacer, binding the batter together so these pancakes stay vegan.
How do I store and reheat them?
Keep them in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in the toaster, oven, or microwave until warmed through.
Can I make them sweeter?
Absolutely — add a little extra sweetener to the batter, or lean on the toppings with sugar-free maple syrup, berries, or a sprinkle of cinnamon sugar made with monk fruit.
Are these pancakes low in carbs?
Yes — made with ground flax instead of flour and sweetened with monk fruit, they’re a low-carb, vegan, gluten-free breakfast.
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Vegan Keto Pancakes
Ingredients
Flax Egg:
- 3 tbsp ground flax seeds, plus 1 tsp (~21 g), for the flax egg
- ⅓ cup water
Pancakes:
- 2 cups 224g ground flax seeds
- ⅔ cup 128g golden monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)
- 2 tsp cinnamon
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup 74g coconut oil
- 1 cup 8 oz water
Instructions
- Initial Streps: Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Flax Egg: To a small bowl, add flax seeds and water and whisk together. Allow to soak for 5 minutes.
- Pancakes: Meanwhile, in a mixing bowl, combine 2 cups flax seeds, monk fruit sweetener, cinnamon, cream of tartar, baking soda, and salt. Whisk until well-combined.
- In a separate small mixing bowl, microwave coconut oil until melted, about 20-30 seconds.
- To dry ingredients, add flax egg, melted coconut oil, and water. Using electric mixer, mix all ingredients until fully incorporated. Allow mixture to rest for 5 minutes.
- Final Steps: Using a 1/3 cup measuring cup, scoop mixture out, roll into a ball, and set atop prepared baking sheet. Lightly press down on mixture to form into pancake. Split pancakes up among the two baking sheets. Bake pancakes in oven for 20 minutes. Remove from oven and allow pancakes to cool prior to serving. Serve with drizzle of Maple-Flavored Syrup.
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