Vegan, Keto, Gluten Free Pancakes

You can create these vegan pancakes simply and deliciously by whisking the mixture by hand, like you would with regular pancakes, or even easier, by tossing everything into a blender.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast

Cuisine American, International

Servings

Calories 138 kcal

Equipment

mixiing bowl
dehydrator
skillet

Ingredients

1/3 cup coconut flour or grainfree flour of your choice
1/3 cup freshly ground flax seeds
1 cup non-dairy milk
5 drops vanilla stevia
Pinch salt

Instructions

Place coconut flour, flax seeds, and milk in a bowl.
Stir. Add more milk if needed.
Add vanilla stevia and salt and stir.
Form into the shape of pancakes and dehydrate on a dehydrator sheet until dry on all sides

Notes

*To cook on the stovetop: add ½ teaspoon baking soda and stir, then heat coconut oil or in a pan, put 1?4 cup pancake mix in the coconut oil, cook until bubbles cover the surface, flip to the other side and cook until cooked through.

**Double this recipe and freeze leftover pancakes for another day. You can easily warm them up in the dehydrator.

Nutrition

Calories: 138kcalCarbohydrates: 15gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 101mgPotassium: 166mgFiber: 8gSugar: 4gVitamin A: 464IUVitamin C: 8mgCalcium: 165mgIron: 1mg

Keyword gluten free, gluten-free pancakes, plant-based, Vegan, vegan pancakes, vegetable pancakes

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