How to make keto vegan pancakes | Keto Fries questions answered

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These light and fluffy keto pancakes are great for breakfast or as luxurious desserts. This recipe is versatile and extremely adaptable with various keto flours. You’re on your way to discover your ultimate keto vegan pancakes. Love you all x

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INGREDIENTS
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Dry ingredients:
20g coconut flour
(or 40g ground almonds)
(or 40g hemp flour)
1 tbsp lupin flour (it really helps with the texture of your pancakes. I’d recommend not to skip)
1 tbsp psyllium husk
1/4 tsp xanthan gum
1/2 tsp baking powder
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2 tbsp hot water
Sweetener of your choice
2 tbsp vegan yogurt (choose creamy and thick ones)
vanilla extract

DIRECTIONS
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1. Sift all “dry ingredients” into a mixing bowl.
2. Add two tbsp freshly boiled water and mix/knead well with a spatula.
3. Divide the dough in two equal portions and shape them into ball shape.
4. Pan fry the dough balls in medium to low heat with coconut oil (or oil of your choice). Flatten them into pancake shape/size desired with a spatula till golden brown on both sides.
Enjoy them with vegan yoghurt, nut butter or berries.


HOMEMADE RASPBERRY SAUCE
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300g raspberries
Juice of a lemon
Sweetener of your choice

1. Place raspberries and lemon juice in a pot and cook/stew in medium/low heat till it thickens. Add the sweetener and stir well.

2. Blitz in a food processor or sift through a colendar so the sauce is nice and smooth. Enjoy it either warm or chilled x


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