Low Carb Vegan Pancakes (gluten free, egg free, dairy free, soy free)

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4.50 from 113 votes

Low Carb Vegan Pancakes (gluten free, egg free, dairy free, soy free)

10 minutes


  • 2 tablespoons almond butter (unsweetened)
  • 1/4 unsweetened almond milk
  • 1 tablespoon ground flax
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking powder
  • liquid stevia (unsweetened)
  • 1 pinch salt (unsweetened)


  • Heat your frying pan (I used a cast iron skillet) on low medium heat.
  • In a small dish, combine almond butter and almond milk.
  • In another dish, combine the dry ingredients until well blended.
  • Combine wet and dry ingredients, and stir until thoroughly mixed.
  • Let this sit for a minute or two, so the flax and coconut flour can absorb the liquid.
  • Spoon the batter onto your skillet and spread gently into pancakes.
  • I got 3, 4" pancakes out of this.
  • If the batter is difficult to spread, wet the back of a spoon and use it like a spatula.
  • Cook for about 4-5 minutes, until the pancake flips easily (check it at 3 by gently shimmying your spatula under the pancake).
  • Like with conventional pancakes, you want to see those little bubbles all over the surface.
  • When golden on the underside, flip and cook for another 2-3 minutes until done.
  • Top with vegan butter, coconut cream, sugar free syrup, berries or more almond butter (or really, any combo of the above mentioned foods) and enjoy!!

Originally posted 2019-02-20 18:15:51.

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