Vegan Keto Pancakes

Vegan Keto Pancakes

Ingredients

• 1 tsp ground flaxseed
• 1/3 cup water
• 2/3 cup sweetener ((golden monk fruit, use code “REALBALANCED” for 20% off Lakanto products))
• 2 tsp cinnamon
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup coconut oil

Instructions

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2. For the flax egg, to a small bowl, add flax seeds and water and whisk together.
3. Allow to soak for 5 minutes.
4. Meanwhile, combine 2 cups flax seeds, monk fruit sweetener, cinnamon, cream of tartar, baking soda, and salt.
5. Whisk until well-combined.
6. In a small bowl, microwave coconut oil until melted, about 20-30 seconds.
7. To dry ingredients, add flax egg, melted coconut oil, and water (or coconut milk).
8. Using electric mixer, mix all ingredients until fully incorporated.
9. Allow mixture to rest for 5 minutes.
10. Using a 1/3 cup measuring cup (*see note below), scoop mixture out, roll into a ball, and set atop prepared baking sheet.
11. Lightly press down on mixture to form into pancake.
12. Split pancakes up among the two baking sheets.
13. Bake pancakes in oven for 20 minutes.
14. NOTES * I weighed my pancakes using a food scale.
15. Each pancake prior to baking weighed approximately 80-85 grams.
16. Store pancakes in airtight container in refrigerator for 3-5 days or in freezer for up to 1 month.
17. Reheat in toaster or toaster oven