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Low-Carb Vegan Pancakes Recipe (with Plant Protein!)

By Ethan Boldt

May 29, 2020

The great thing about pancakes is that they’re super versatile, since you can make them out of all sorts of “flours,” including some that are totally grain-free.

Our low-carb vegan protein pancakes are made with almond flour, providing performance fats and fiber, along with Ancient Nutrition’s Multi Protein Plant-Based Vanilla for added nutrition and satiety.

Subbing flax seeds for eggs and almond/coconut milk for regular milk makes these health-focused pancakes totally vegan, and the use of monk fruit (a zero-calorie, natural sweetener with no harsh aftertaste) also makes them low in sugar and carbs.

Why include plant protein in your vegan pancakes? Because a hit of protein makes these pancakes a well-rounded meal, capable of keeping you full for longer and supporting healthy blood sugar balance.

Ancient Nutrition’s Multi Protein Plant-Based is made with real food ingredients. This next-generation plant-based formula delivers 25g of complete protein from hydrolyzed pea, organic chocho and organic sacha inchi and features a blend of digestive enzymes and probiotics to reduce occasional bloating, support healthy gut function and more. It contains no added sugar, has no gritty texture, and won’t give your pancakes any funky, bitter flavor.

Low-Carb Vegan Pancakes Recipe

Serves: 2

Time: 15 minutes

Ingredients:

• ½ cup almond flour

• 1 scoop Multi Protein Plant-Based Vanilla (or Chocolate)

• 2 teaspoons baking powder

• 4 tablespoons arrowroot/cornstarch (if non-vegan, use 1 egg instead)

• 1 tablespoons granulated monk fruit sweetener

• ¼ cup unsweetened applesauce

• ½ cup unsweetened dairy-free milk, such as almond or coconut milk

• dash of cinnamon

• coconut oil or grass-fed butter for greasing the pan

Directions:

1. Combine dry ingredients first, then add wet ingredients until you reach a batter consistency.

2. Grease a non-stick pan and turn to medium heat (not high, as vegan pancakes can burn while the inside doesn't get cooked properly).

3. Once pan is hot, use a ¼ cup scoop to serve batter and turn flam down to medium-low.

4. Wait until you see bubbles forming, then flip pancakes gently. Cook low and slow! Patience is key for evenly-cooked fluffy pancakes.

5. Add your toppings of choice, such as unsweetened chocolate chips, your favorite nut butter or pure maple syrup.