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Crispy egg-free low-carb almond pancakes

These thin, egg-less, dairy-free, low-carb vegan pancakes are exceptionally crispy and delicious. The taste almost reminds you of parathas (pan-fried Indian flatbread). If you eat butter, replace the coconut oil with butter and they will taste even more amazing. Switch it up by serving them with either a savory or sweet topping.



  • 1 cup (4 oz.) almond flour
  • 3 tbsp unflavored protein powder, pea protein
  • 1½ tsp ground psyllium husk powder
  • ¼ tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup unsweetened almond milk
  • 1½ tsp vanilla extract
  • 2 tbsp unsweetened apple sauce
  • coconut oil for frying


  1. Mix the dry ingredients together in a bowl.
  2. Stir in the almond milk to create a thick batter.
  3. Add the vanilla extract and the unsweetened applesauce and mix well.
  4. Heat a skillet with coconut oil on medium-high heat until the coconut oil is melted and the skillet is hot.
  5. Scoop about 3 tablespoons of batter into the skillet, using a spatula to smooth the batter into a pancake about 3″ (7 cm) in diameter.
  6. Let cook for 3-4 minutes or until the edges begin to firm up. When the edges are firm, flip the pancake to the other side and continue to cook for 2-3 minutes or until browned and cooked through.

Keeping the pancakes small makes them easier to flip.