Vegan Keto Breakfast Pancakes
These fluffy Vegan Keto breakfast pancakes are undeniably delicious. They are a great breakfast option and make an excellent brunch to share with friends and family. They are easy to make and are full of delicious coconut flavor. You can make this tasty Vegan Keto breakfast with a few simple ingredients and less than half an hour of your time.
How to Make It
Step 1
Start by making the flax eggs. In a small bowl, whisk together 4 tablespoons flax meal with 10 tablespoons water. Cover and set aside for about 15 minutes to thicken. Once the consistency resembles that of an egg, it is ready to use.
Step 2
In a medium mixing bowl, whisk the flax eggs, coconut milk, almond milk, coconut oil, and powdered erythritol until well combined, and a uniform mixture is formed. You might need to whisk longer than expected for the oil to absorb into the mixture.
Step 3
In a separate bowl, whisk the coconut flour, baking powder, and sea salt until well incorporated.
Step 4
Pour the mixture into the bowl with the flax eggs, coconut milk, coconut oil, and erythritol. Mix gently to combine. Set aside and let the batter rest for about 5 minutes.
Step 5
Cook the pancakes on a greased pan over medium heat. Use an ice cream scoop to portion out the batter onto the pan. Slightly spread the pancake batter to medium thickness after pouring it to ensure even cooking. Cook each side for about 3 to 4 minutes until golden brown. Flip once the time is up since these pancakes do not bubble like regular pancakes.
Step 6
Serve with a dollop of coconut yogurt and crushed walnuts. Enjoy with a warm cup of mint tea.
Ingredients
- Flax seeds (Ground/ Milled)
4 tbsp
- Boiling water
10 tbsp
- Canned Coconut Milk
2 tbsp
- Almond Milk (Unsweetened)
4 tbsp
- Coconut Oil
2 tbsp
- Powdered Erythritol (Icing Sugar)
1 tbsp
- Coconut flour
0.33 cup
- Baking powder
0.5 tsp
- Salt
1 dash
- Walnuts
0.5 tbsp, chopped
- Unsweetened Coconutmilk Yogurt Alternative
0.5 tbsp