Vegan Low Carb Pancakes: Almond and Coconut Breakfast
Many cooks rush the batter for vegan low carb pancakes, resulting in a thin, grainy texture that splits in the pan. This happens when the flours do not have time to hydrate, leaving you with a flat pancake that lacks structure.
These are fluffy breakfast discs made from almond and coconut flour. They use a flax egg for binding and monk-fruit stevia for a subtle sweetness. When prepared correctly, they are soft in the centre and golden brown on the outside.
Cover the batter and let it rest for 3–5 minutes. This ensures the flours absorb the liquid fully to improve the final texture. Use a non-stick skillet over low-medium heat to ensure the inside cooks through before the exterior burns.
Vegan Low Carb Pancakes: Almond and Coconut Breakfast
Recipe cardIngredients
Instructions
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Prepare the flax egg
Whisk the ground flaxseed and water in a small bowl. Let it sit for 5 minutes until it thickens. This creates a binding agent to replace the eggs.
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Combine dry ingredients
Mix the almond flour, coconut flour, optional tapioca flour, baking powder, and baking soda in a large bowl. Ensure there are no large lumps for a consistent texture.
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Mix the batter
Stir the thickened flax egg into the dry mixture. Add the almond milk, apple cider vinegar, monk-fruit stevia, and optional vanilla extract. Mix until you have a pourable batter.
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Rest the batter
Cover the batter and let it rest for 3 to 5 minutes. This allows the flours to absorb the liquid, which improves the final texture of the pancakes.
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Fry the pancakes
Heat a non-stick skillet over low-medium heat and brush with melted coconut oil. Pour 60 ml of batter per pancake. Cook for 4 to 5 minutes until bubbles form and edges look set.
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Flip and brown
Flip each pancake carefully using a spatula. Cook for another 3 to 4 minutes until the other side is golden brown. Repeat this process with the remaining batter.
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Serve and garnish
Plate the pancakes immediately while hot. Top them with fresh berries, a drizzle of monk-fruit maple syrup, and a dollop of coconut butter.
Watch the consistency of your batter after resting. If it appears too thick to pour, add a splash of almond milk. A smooth, pourable batter ensures your pancakes cook evenly without becoming dense or clumped in the pan.
What goes wrong and why
Pancakes may stick or burn if the skillet temperature is too high. You will see edges brown too quickly before the centre sets. Pre-heat the skillet to medium heat. Use a non-stick surface or brush with 15 ml melted coconut oil to ensure they release cleanly when flipped.
What to serve with it
Top the pancakes with fresh berries and a dollop of coconut butter. Drizzle with sugar-free maple syrup or fruit jam. For added texture, scatter toasted almonds or coconut flakes over the top. Serve with a small bowl of fresh fruit and a splash of unsweetened almond milk.
Storing and reheating
Store cooked pancakes wrapped in parchment paper in the fridge for up to 3 days. For longer storage, place them in an airtight freezer bag at –18°C (0°F) for up to 3 months. Reheat them in a toaster or pan until they are warm throughout.
Nutrition per serving
- Calories
- 115
- Protein
- 5.0 g
- Carbs
- 3.5 g
- Fat
- 10.0 g
- Fiber
- 2.1 g
- Sugar
- 0.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Is it possible to be low carb and vegan?
Yes. You can achieve this by using plant-based proteins and fats while avoiding grains and sugars. Use almond flour, coconut flour, and flaxseeds to replace high-carb wheat flour and animal products.
What is a good low carb vegan breakfast?
Vegan low carb pancakes are an effective choice. They use almond and coconut flours to keep net carbohydrates low while providing satiety through healthy fats and plant-based proteins.
What to use instead of eggs in vegan pancakes?
Use a flax egg. Whisk 2 tbsp ground flaxseed with 6 tbsp water and let it sit for 5 minutes. The mucilage in the flaxseed binds the ingredients together as a replacement for chicken eggs.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
