Pancakes anyone? Relax ketotarian and vegan folks – these keto pancakes with almond flour meet all your dietary requirements. You and your friends can enjoy these low-carb, plant-based peanut butter protein-packed pancakes at the same table.  

With a little imagination we can create dishes that are just as delicious as, and way healthier than, their conventional counterparts.

The Origin of this Recipe

Veganism is a diet that avoids all foods from animals and rather focuses on getting healthy, guilt-free protein from peanut butter, nuts, seeds, whole grains, tofu, beans, lentils, soymilk, green peas, spinach, sweet corn, and mushrooms.  That is one of the reasons we use peanut butter in recipes like this – we believe in a balanced diet and a balance in the world around us. 

How Easy Is This Recipe To Make?

Making these vegan keto peanut butter protein-packed pancakes with almond flour is easy-peasy. You can pre-mix the batter and cook the pancakes as needed. This is a great idea for those busy mornings when you want a protein-packed breakfast but don’t have time to prepare from scratch.  

Will It Break The Vegan Keto Bank?

These vegan keto peanut butter protein-packed pancakes made with almond flour don’t contain any fresh ingredients so you will be able to make them using the goodies you have in your pantry. This is always a bonus when you want to make something yummy but you don’t feel like going to the store. 

Vegan Keto Secret Ingredient

The Vegan Keto Secret Ingredient in this recipe is the Wildly Organic Centrifuge Extracted Coconut Oil. I love this product because it has a pleasant, mild coconut flavor because of careful, low-temperature processing and also a long shelf life because of its low moisture content. Did you know that coconut butter can be used for cooking, sautéing, baking, and cruelty-free body care? 

 Recipe Tools

Food processor, non-stick skillet, batter scoop.


Pancakes are the ultimate comfort food, aren’t they?  They are definitely in the Top 10 in the ranks of good mood food.  Adding to the good food vibe of these vegan keto peanut butter protein-packed pancakes is the fact that they are vegan-friendly. Once they are cooked you top the pile with blueberries and drizzle the lot in more peanut butter. Have you ever heard of anything butter – I mean, better? 

Does this recipe work with my diet?

As illustrated in the chart below, this vegan keto peanut butter protein-packed pancakes with almond flour recipe also works with Pegan, Paleo, PCOS, Ketotarian, Diabetic, and both gluten-free and dairy-free diets. AIP folks, you could leave out the erythritol and substitute the peanut butter with another type of nut butter. Unfortunately, Whole30 folks are not allowed pancakes in their diet – so you will have to pass on this one. Keto & LCHF peeps, you can enjoy these pancakes because the peanut butter and coconut offer the healthy fats you are looking for. Almond flour is probably one of the most popular low carb flours on the keto-friendly list. 

If You Liked This Recipe

Try these other tasty vegan keto breakfast recipes.

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Gluten-Free Peanut Butter Keto Pancakes with Almond Flour

  • Author: Kind & Keto
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: 810 1x


Pancakes anyone? Relax ketotarian and vegan folks – these almond flour pancakes meet all your dietary requirements. You and your friends can enjoy these low-carb, plant-based peanut butter protein packed pancakes at the same table. 



  • 3 tbsp peanut butter
  • 1&1/2 cup fine almond flour
  • 1 tbsp cornstarch
  • 1 tbsp flaxseed, ground
  • 3 tbsp coconut oil, melted, plus extra for cooking
  • 1 cup almond milk
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp erythritol
  • 1 tsp ginger powder or freshly grated ginger
  • 1 tsp cinnamon powder
  • Pinch of salt
  • To serve: fresh blueberries, peanut butter


  1. Add all the ingredients into a blender and process to obtain a very creamy batter.
  2. Spray coconut oil into a non-stick skillet, and scoop 2 tbsp of batter for each pancake.
  3. Cook for 2 minutes over medium heat until bubbles appear on top, then flip over and cook for 1 minute more. Transfer onto a plate.
  4. If cooking in batches, continue the same with the rest of the batter.
  5. To keep the pancakes warm, preheat the oven to 100C/212F and place the pancake plate into the oven, until all the pancakes are ready.
  6. Serve with fresh blueberries and peanut butter drizzle.

  • Category: Breakfast

Keywords: gluten-free pancakes vegan keto breakfast, almond flour pancakes, peanut butter pancakes


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