Whenever I want to make pancakes, I can always whip out my food processor and blend some rolled oats, a banana, and some almond milk. Alternatively, I can just use a large mixing bowl and whisk in some whole grain flour, baking powder, and almond milk. But what if I want to increase the fiber and protein content even more, all without adding in too many carbohydrates and calories? Thanks to Lakanto, I can do just that.
Low and behold, Lakanto indeed has a pancake and waffle mix that is vegan-friendly, keto, gluten free, high fiber, and totally void of any refined sugars and other ingredients! Each 1/4 cup serving has about 55 calories, less than a gram of fat, 246 milligrams of sodium, 17 grams of carbohydrates (6 net), 11 grams of fiber, 5 grams of protein, and no sugar. If those aren’t some impressive macros, I don’t know what are.
Ingredients include tapioca starch, pea protein, chickpea powder, algal protein (algae), brown rice protein, vegetable fiber, natural flavors, their own monk fruit sweetener (erythritol and monk fruit extract), oat fiber, baking powder, rice bran, sea salt, organic cinnamon, and potato flour. Nothing extremely processed or unhealthy, and of course, no added sugars.
The package recommends adding in one egg and a teaspoon of coconut oil or MCT oil. Personally, I like to omit the oil and add in one tablespoon of chia seeds mixed in with three tablespoons of water, otherwise a chia egg, and two teaspoons of apple cider vinegar into 1/2 cup of pancake mix. The measurement for liquid is about three tablespoons, but I add in around three-fourths of a cup (this is up to you, however). As extra additions, my go-to’s are cinnamon and maca powder! Sometimes I add in cacao powder, beetroot powder, and more!
(Not so) Surprisingly, the mix yields some hearty and delicious pancakes! There isn’t too much of a pea, algal, or brown rice protein texture and flavor, which I know a lot of people don’t like. Thickness is provided by the tapioca starch, vegetable fiber, rice bran, chickpea powder, and potato flour. Depending on how you shape and cook your pancakes, the results aren’t terribly thick. If you want thicker batter, use more baking powder.
Pancakes aren’t the only product you have to create, either. You can whip up waffles, crepes, mug cakes, bowl cakes, muffins, banana bread–heck, I have even seen recipes for cookies, pizza, funnel cake, and donuts made with pancake mix! I can only imagine that this pancake mix would work with anything. I would most certainly go crazy and try to make pizza out of pancake mix. I mean–why not?
In general, this mix will keep you full for a pretty decent amount of time. Still, I would recommend adding some protein powder on the side or inside the batter (might affect taste and texture) for some extra protein, as 10 grams might not be enough for breakfast.
Just like any healthy alternative, it’s not going to be everyone’s cup of tea/Joe/lemon water/whatever morning beverage you enjoy. There is a gooey factor to this batter, and I don’t know about you, but most pancakes I have tasted aren’t gooey. On top of that, for $13.99 a bag, this mix is steep and rarely on sale. But for quality, nutrition, and convenience, you can’t really go wrong.
Splurging on this pancake mix is literally worth every penny! I absolutely love how easily I can whip up my go-to batter and cook waffles, pancakes, or even a giant bowl cake for a hearty, warming, and satisfying breakfast. There are so many ways to customize any pancakes you want to try, and you can probably use it in baking as well, though I haven’t vouched for that. Now, this pancake mix is definitely not a necessity, but it is most certainly worth a shot, especially if you’re always studying and on-the-go as I am.
So I know you’re dying to know what my cinnamon chia pancake recipe is, right? Just kidding. It is way too simple. But hey, there is beauty in simplicity! I love the result of these ratios and ingredients in my pancake recipe. Highly recommend giving it a try if you like soft and airy pancakes and waffles like I do!
PRO TIP: Keep your pancakes warm by putting them in an oven that’s heated at around 200 degrees Fahrenheit! You don’t want it too warm, otherwise the pancakes will begin to burn if you leave them in the oven for too long.
- 1/2 cup Lakanto Pancake & Waffle Mix
- 1 TBSP chia seeds
- 3/4 tsp cinnamon
- 2/3-3/4 cup water or plant milk of choice
- 1 TBSP apple cider vinegar
- 1 tsp vanilla extract
- Optional: blueberries, dark chocolate chips, bananas, walnuts, nut butter, maple syrup and granola to garnish, etc.
- Assemble your chia egg by combining the chia seeds and three tablespoons of water in a small glass. Let sit for at least five minutes, or until the seeds gel and thicken.
- Mix all of your dry ingredients in a bowl. Set aside.
- Carefully stir in the wet ingredients. When mixing the liquid, add in 1/4 cup increments. Do not over-mix. Set the batter in the fridge.
- While you allow the batter to settle, heat a non-stick pan on very low heat. Spray lightly with cooking spray if necessary.
- Once the pan is warm and your batter has thickened, carefully spoon some batter on the surface of the pan.
- Cook the pancake completely on one side and flip when the edges are firm and golden-brown.
- The pancake is ready when you can slide it off onto a plate easily.
- Repeat steps 4-7 until you are out of batter.
- Serve warm with garnishes of your choice; I used True Nutrition vegan salted caramel protein powder, pomegranate seeds, homemade muesli, strawberries, and a Health Warrior dark chocolate chia bar.