Vegan Keto Protein Pancakes Recipe

Every family has their own little rituals, and Sunday morning pancakes is one of our favorites! And these Vegan Keto Protein Pancakes check the boxes for both keto dieters and vegans.

Getting the perfect protein pancake is all about the ratio of liquid to dry ingredients – these will be slightly more watery than their carb–laden counterparts. Try them with your favorite protein powder – we’ve chosen vanilla soy protein to minimize our environmental impact while still tasting great!

Serves 2

Per Serving:

Ingredients:

1 Cup Almond Flour
2 Scoops Soy Protein
2 TBSP Sukrin
1 TBSP Vanilla
3 TBSP Ground Flax Seed
6 TBSP Water
1 Cup Unsweetened Almond
Milk
1 TBSP Cinnamon
1 TSP Baking Powder
Strawberries to serve

Directions:

1. Mix flax seed and water in a small bowl
   and let sit for 5 minutes.
2. Mix all the dry ingredients in a large bowl.
3. Add the wet ingredients and the flax
   mixture to the bowl. Stir until well
   combined.
4. Refrigerate for 10 minutes until pancake
   mix has thickened slightly.
5. Heat a pan and add a little coconut
   oil. Fry 1/4 cup of the batter at a time.
   Be careful not to get the pan too hot
   otherwise the pancakes will burn before
   cooked through, They should take about
   2-3 minutes each side.
6. Stack, top with berries and enjoy!

Click here to read more about the ketogenic diet and to find more low-carb, keto-friendly recipes!