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Real Balanced

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Home Recipes Vegan Keto Baked Pancakes

Vegan Keto Baked Pancakes

Net Carbs:2.3g
10 Comments This post contains affiliate links.
Jump to Recipe·★★★★★5 from 2 reviews
K P DF VG V NF EF

These vegan keto baked pancakes are so great! You scoop the batter on to a baking tray, put them in the oven, and voilà: breakfast for the week is DONE!

vegan-keto-pancakes

Preparing allergy-friendly weekday breakfasts in advance can be… complicated.

If I don’t make breakfast in advance, on busy mornings, I usually am stuck drinking a protein shake because, even if I try my hardest to, I nevvvvver wake up early enough to cook anything substantial.

Luckily, these Vegan Keto Pancakes are SO EASY to make ahead of time and store perfectly in the refrigerator or freezer, so I can make multiple batches on a Sunday and have breakfast ready to go for weeks!

Very Allergy- and Diet-Friendly Baked Pancakes (Dairy-Free, Egg-Free, Vegan, Paleo)

These pancakes are not only incredibly simple to prepare, they are very allergy- and diet-friendly! Made without dairy, eggs, nuts, or soy, they are both vegan and paleo-compliant!

vegan-keto-pancakes
  • Keto and Low Carb: One pancake contains 2.3 grams net carbs per serving.
  • Paleo: These pancakes are paleo-friendly as they are free from any ingredients containing dairy, grains, gluten, or soy.
  • Dairy Free: Coconut oil is used in this recipe in place of cream, milk, and butter.
  • Egg Free: This recipe utilizes ground flax seeds in place of eggs. Flax seeds are a fiber-rich, vegan alternative to eggs.
  • Nut Free: These pancakes are made without nuts or nut flours.
  • Gluten-Free and Grain-Free: This recipe is free from flour, making them both gluten- and grain-free.
  • Vegetarian and Vegan: There are no animal products in this recipe making them both vegetarian and vegan.
vegan-keto-pancakes

Net Carbs In This Recipe

One pancake contains 2.3g net carbs per serving.

Diets This Vegan Keto Baked Pancakes Recipe Is Compliant With

This recipe is keto, low-carb, paleo, dairy-free, egg-free, nut-free, gluten-free, grain-free, vegetarian, vegan, and refined-sugar-free.

vegan-keto-pancakes

More keto pancake ideas

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vegan-keto-baked-pancakes

Vegan Keto Pancakes

★★★★★

5 from 2 reviews
  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These Vegan Keto Baked Pancakes are the ultimate allergy-friendly meal prep option for busy weekdays! These pancakes are keto, low-carb, paleo, dairy-free, egg-free, nut-free, gluten-free, grain-free, vegetarian, vegan, refined-sugar-free, and only 2.3g net carbs per serving!

Ingredients

Flax Egg:

Pancakes:

Instructions

  1. Initial Streps: Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  2. Flax Egg: To a small bowl, add flax seeds and water and whisk together. Allow to soak for 5 minutes.
  3. 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.
  4. In a separate small mixing bowl, microwave coconut oil until melted, about 20-30 seconds.
  5. 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.
  6. 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.

Recipe Notes:

Weight of Pancakes: I weighed my pancakes using a food scale. Each pancake prior to baking weighed approximately 80-85 grams.

Storage: Store pancakes in airtight container in refrigerator for 3-5 days or in freezer for up to 1 month. Reheat in oven or toaster oven.

Keywords: vegan keto pancakes, keto pancakes, low carb pancakes, dairy free keto pancakes, nut free keto pancakes

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10 Comments

  1. Dee says

    These are fabulous! I put some keto maple syrup on top and omg delicious! I prefer these over almond flour pancakes! 10/10!

    ★★★★★

    Reply

  2. Kim says

    I found the cream of tartar, thanks!

    Just wondering if it’s monk fruit in it’s liquid or powder form.

    Also have you ever tried omitting the sweetener and cinnamon and having them as more of a savoury pancake?

    Reply

    • Sara Nelson says

      Granulated sweetener for this recipe (you can click the link to the exact ingredient to see). You could, though, use liquid or altogether omit, if you want!

      Reply

  3. Kim says

    These look amazing! I’m wondering if there is a substitute for cream of tartar? I don’t have any on hand and the small grocery store near my house doesn’t seem to carry it. Thanks!

    Reply

    • Sara Nelson says

      Thanks, Kim! Cream of tartar is in the spice aisle (it’s a powder that looks similar to baking soda). It should be virtually available in every grocery store, so if you’re having trouble finding it, I would perhaps just ask a store associate for help locating it. If, however, they don’t carry it, you can purchase it on Amazon. I don’t have a viable substitute alternative to recommend to you unfortunately.

      Reply

  4. Patrick says

    I absolutely love this recipe but I was wondering if it was possible to remove or substitute the coconut oil. I don’t want too much fat without micros!

    ★★★★★

    Reply

    • realbalanced says

      Hi, Patrick! I’m so happy to hear you enjoy the recipe! I’m not sure what a viable replacement would be for coconut oil (other than butter) but, rest assured, you do not need to be afraid of high-fat meals! There are a myriad of micronutrients in the ingredients of this recipe!

      Reply