Vegan Low Carb Breakfast Pancakes
The Vegan Low-Carb Almond Flour Pancakes with Mixed Berries recipe is a delightful start to any day. Catering to vegans following a low-carb diet, this beginner-friendly recipe yields four servings, each containing 5g of net carbs and 220 calories. Almond flour, unsweetened almond milk, and flaxseed create a nourishing pancake batter, which is sweetened with erythritol and seasoned with vanilla. A non-stick skillet is all that's needed to cook these pancakes to a golden brown, and a topping of fresh mixed berries provides a vibrant finish. The preparation time is a mere 10 minutes, and with a cooking time of 20 minutes, this healthy, delicious, and convenient breakfast can be ready in half an hour.
Servings: 4 people
Calories: 220kcal
Ingredients
- 2 cups almond flour
- 1 cup unsweetened almond milk
- 1/4 cup ground flaxseed
- 2 tablespoons erythritol or another low-carb sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup mixed berries blueberries, raspberries, strawberries
Instructions
- In a large bowl, combine almond flour, flaxseed, erythritol, baking powder, and salt.
- Pour in almond milk and add vanilla extract. Stir until the batter is smooth.
- Heat a non-stick skillet over medium heat.
- Use a ladle to spoon batter onto the skillet, forming pancakes about 4 inches in diameter.
- Cook pancakes for 2-3 minutes on each side or until golden brown. Be sure to flip them gently to keep them intact.
- Transfer cooked pancakes to a serving platter. Continue with the remaining batter.
- Once all pancakes are cooked, top them with the mixed berries.
Notes
Net carbs per serving: 5g Calories per serving: 220
