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Lakanto Pancakes | Keto, Gluten-Free, Nut-free, Vegan

Easy, delicious Keto, Vegan Pancake recipe made with Lakanto Pancake Mix, monkfruit sweetener and Chia Seeds! Low carb pancakes are hard to come by, especially if you are looking for a pancake recipe without eggs! In this video I'll show you how to make low carb pancakes that are low net carbs, and keto breakfast approved! 🥞 It uses chia seeds instead of eggs and drizzled with Lakanto maple syrup. 😋
Course Breakfast
Keyword Coconutfree, Dairyfree, Eggfree, Glutenfree, Keto, Nutfree, Sugarfree, Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 50kcal


  • Medium sized non-stick skillet
  • Spatula
  • Silicon brush


Wet Ingredients:

  • 3/4 cups water (added slowly)
  • 4 tbsp water (for chia egg)
  • 1 tsp Vanilla Extract
  • 1 tsp oil Coconut oil or MCT oil

Dry Ingrediets:

  • 1/2 cup Lakanto Pancake Mix
  • 1 tbsp Black chia seeds ground
  • 1/2 tsp Baking powder (optional)


  • 1 tbsp frozen bluberries (of fruit of choice)
  • 2 tbsp Lakanto Maple Syrup


  • Heat your skillet and grease
  • Make a "Chia Egg" by mixing 1 tbs chia seeds with 4 tbsp of water in a small bowl. Mix and let sit for 3 minutes
  • Add the Lakanto pancake mix to a medium sized mixing bowl.
  • Add the vanilla extract and oil to the "Chia Egg" mix
  • Add the water a little at a time to the dry pancake mix, it should be medium thick batter consistensy
  • Add in the wet ingredients
  • Don't over mix, add more water if it seems too thick
  • Cook about 4-5 minutes on each side on low-medium heat
  • Let fully cool before serving to prevent gooeyness inside
  • Drizzle with Lakanto Maple Syrup and enjoy!


All products used:

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