vegan keto low carb gluten free pancakes

Healthy Vegan Keto Cranberry Pancakes

  • Author: Kind & Keto
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30


Egg free, dairy free, low carb…doesn’t sound like a pancake does it? Your eyes do not deceive you…these delightfully delish, light, fluffy, funky, flavorsome, gut-loving vegan keto cranberry pancakes are a thing. Pancake day is saved! 



  • 2 tbsp coconut flour
  • 1/2 cup almond flour
  • 1 tbsp cornstarch
  • 1 tbsp almond butter
  • 1 tbsp hemp hearts
  • 2 tbsp golden flaxseed, ground
  • 2/3 cup unsweetened almond milk
  • 1/2 tsp stevia powder
  • 1/2 tsp baking soda
  • 1 tbsp fresh lemon juice
  • 1 tbsp poppy seeds
  • 1/2 cup frozen cranberries, left at room temperature for 30 mins, to defrost
  • Coconut oil, for frying
  • Pinch of salt
  • To serve: Dairy free yogurt, berries, fresh mint, optional a low glycemic syrup of choice


  1. Preheat the oven to 60C/140F.
  2. In a large bowl or into a blender, mix the coconut and almond flour with the hemp hearts, cornstarch, almond butter, flaxseed, poppy seed, stevia and baking powder.
  3. Gradually add the almond milk, whisking continuously, to create a batter.
  4. Add the cranberries and whisk carefully, to combine.
  5. Heat a skillet over medium heat and add 1 tsp coconut oil.
  6. Pour 1/4 cup of the butter into the skillet, and cook for two minutes.
  7. Flip over and cook for two more minutes, until golden.
  8. Remove from the pan, transfer onto a plate and keep warm in the oven.
  9. Continue the same with the rest of the batter.
  10. Divide into serving plates, top with fresh berries, yogurt and fresh mint, and serve warm.


  • Calories: 128
  • Fat: 8.8
  • Carbohydrates: 4.1
  • Protein: 4.5

Keywords: vegan keto pancakes, low-carb pancakes, dairy-free pancakes