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Low-Carb Vegan Pancakes Recipe (with Plant Protein!)
By Dr. Josh Axe
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 Plant Protein 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 Nutriton’s Plant Protein is made with real food ingredients like soaked and sprouted seeds to help assist in digestion and absorption of nutrients. It contains no added sugar, has no gritty texture, and won’t give your pancakes any funky, bitter flavor.
Time: 15 minutes
½ cup almond flour
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
Combine dry ingredients first, then add wet ingredients until you reach a batter consistency.
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).
Once pan is hot, use a ¼ cup scoop to serve batter and turn flam down to medium-low.
Wait until you see bubbles forming, then flip pancakes gently. Cook low and slow! Patience is key for evenly-cooked fluffy pancakes.
Add your toppings of choice, such as unsweetened chocolate chips, your favorite nut butter or pure maple syrup.