Keto Vegan Pancakes and Maple Syrup
How to Make It
Step 1
Combine ground flaxseed and water in a small dish and set them aside. In one mixing bowl, sift together almond flour, coconut flour, hemp flour, powdered erythritol, tapioca flour, cinnamon, salt, and baking powder. If you’d like to add other spices besides cinnamon, add them here. In a second, heat-safe bowl, microwave almond milk and coconut oil together until the oil melts. Whisk vanilla extract and liquid stevia drops into the warm milk.
Step 2
Give the flaxseed and water about 5 minutes to congeal. Once they do, add the mixture to the bowl of almond milk. Use your whisk to break up the flax in the milk into small, lumpy bits. Then, whisk the dry ingredients into the wet ingredients in 2-3 additions. Your batter should come together thick like a cake batter. If it’s too thick, you can whisk in more almond milk (it doesn’t have to be warm).
Step 3
Start heating a cast-iron or non-stick skillet on medium-low heat on your stove. Once the pan is uniformly hot, melt about ½ teaspoon of coconut oil in the skillet. One at a time, scoop a ¼-cup batter into the hot oil and gently spread it out into a 4-inch wide pancake. Let the pancake cook on one side until it browns and the batter starts to produce small bubbles in the center. Flip the pancake over and adjust the heat to finish cooking it on the other side to golden. Continue cooking the pancakes in ¼-scoop portions until all of the batter is used up. Only add coconut oil to the pan if it’s needed, which should be ½ teaspoon about every 2 pancakes.
Step 4
Leave the pancakes aside to cool while you make the syrup. Combine water, Keto brown sugar, maple extract flavoring, and agave syrup in a small pot on the stove. Cook it until the brown sugar dissolves and the water simmers. Continue simmering the pot until the liquid reduces to a sticky, thin syrup that leaves a light coating on the back of a spoon. Let the syrup cool for just a couple of minutes before you spoon it over your pancake stack. Each pancake should get about 1 ½ teaspoon maple syrup.
Ingredients
- Flaxseeds Or Flax Seeds Whole Or Ground – 2 tbsp, whole
- Water – 1.5 tbsp
- Almond flour – 1 cup
- Coconut flour – 2 tbsp
- Hemp Flour – 1 tbsp
- Powdered Erythritol (Icing Sugar) – 2 tsp
- Tapioca Flour – 2 tbsp
- Cinnamon – 0.5 tsp
- Salt – 0.13 tsp
- Baking powder – 1 tsp
- Almond milk – 1 cup
- Coconut oil – 2 tbsp
- Vanilla extract – 0.13 tsp
- Liquid stevia – 10 Drop
- Coconut oil – 2 tbsp
- Water – 1.5 tbsp
- Brown Sugar Replacement – 2 tbsp
- Maple Extract – 0.5 tsp
- Agave syrup (agave nectar) – 0.25 tsp