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Vegan keto low carb pancakes in plate with blueberries and sliced almonds.
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5 from 8 votes

Vegan Low Carb Keto Pancakes

These vegan low-carb pancakes have just 3.5 grams of carbs each and are suitable even on a keto diet. They are tender and fluffy and packed with deliciousness from almond flour and coconut flour.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast/Brunch
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 9 servings (two pancakes each)
Calories: 207kcal


  • 2 cups almond flour (superfine)
  • ½ cup coconut flour
  • 2 tablespoons tapioca flour
  • 2 teaspoons egg replacer (You can substitute with two more tablespoons--not teaspoons-- of tapioca flour or corn starch.)
  • ¼ teaspoon salt
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup vegan yogurt
  • cups almond milk


  • Mix all the dry ingredients--the flours, egg replacer, baking powder and baking soda and salt -- in a bowl.
  • Add the yogurt and almond milk to the bowl and mix. If the batter seems a bit dry, add more almond milk, but keep in mind this shouldn't look like a regular pancake batter--it will be thicker, scoopable but not pourable.
  • Heat a griddle and brush it generously with oil. Using a quarter cup measure, scoop out pancakes on the hot griddle and help form them into rounds using the bottom of the cup. Give the pancakes time to set--it will take a little longer than it does for regular wheat pancakes. When you see bubbles toward the center and the edges look dry, carefully slide a thin spatula under the pancake and flip. These pancakes are tender, especially when they are hot, so be careful or they could fall apart. The first few times you might want to make smaller pancakes to make flipping them easier.
  • Cook the other side a little longer than you would regular pancakes because, again, these will take some time to set up and you don't want raw batter in the middle. Remove when golden brown on both sides and firm.
  • Let the pancakes stand about five minutes after you've cooked them before you serve.


  • If the batter looks dryer than what you are used to, don't worry--that's exactly how it should look. The batter for these pancakes will be scoopable, not pourable. If it is too dry to form into rounds once you scoop the batter on the griddle, however, add a bit of milk but don't make the batter runny.
  • These pancakes will take longer to set than your regular pancakes, and they will be very tender, especially when hot, although they will firm up once they stand for a bit. So take care when you flip them, and give them about five minutes after taking them off the griddle and before eating them to make sure they firm up nicely. If you have trouble flipping them, make the pancakes smaller until you get the hang of it.
  • If you are a low-carb eater, you can eat these by themselves--they are surprisingly sweet because of the almond and coconut flours--or with a sprinkling of a keto-approved sweetener, like stevia or erythritol or monkfruit. You can also buy many brands of keto maple syrup now. Everyone else can enjoy these with maple syrup.
  • If you want more fiber and healthy fat in here, stir in a couple of tablespoons of flaxmeal into the dough. You might need to add a quarter cup more or so of milk.


Serving: 2pancakes | Calories: 207kcal | Carbohydrates: 12g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 236mg | Potassium: 96mg | Fiber: 5g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 1mg