Vegan Keto Pancakes

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5 from 60 votes

Vegan Keto Pancakes

35 minutes
Calories 650kcal


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


  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • For the flax egg, to a small bowl, add flax seeds and water and whisk together.
  • Allow to soak for 5 minutes.
  • Meanwhile, combine 2 cups flax seeds, monk fruit sweetener, cinnamon, cream of tartar, baking soda, and salt.
  • Whisk until well-combined.
  • In a small bowl, microwave coconut oil until melted, about 20-30 seconds.
  • To dry ingredients, add flax egg, melted coconut oil, and water (or coconut milk).
  • Using electric mixer, mix all ingredients until fully incorporated.
  • Allow mixture to rest for 5 minutes.
  • Using a 1/3 cup measuring cup (*see note below), 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.
  • NOTES * I weighed my pancakes using a food scale.
  • Each pancake prior to baking weighed approximately 80-85 grams.
  • Store pancakes in airtight container in refrigerator for 3-5 days or in freezer for up to 1 month.
  • Reheat in toaster or toaster oven


Calories: 650kcal

Originally posted 2019-02-20 18:43:28.

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