#lakanto

Enjoy fluffy and nutritious vegan pancakes made with LAKANTO's protein-packed mix, perfect for a guilt-free breakfast or brunch option.

Ingredients: 1 cup LAKANTO Low Carb, Gluten-free, Vegan Protein Pancake Waffle Mix. 1 cup plant-based milk such as almond or soy milk. 1 ripe banana, mashed. 1 tablespoon ground flaxseed mixed with 3 tablespoons water as an egg substitute. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon optional. 1 tablespoon coconut oil for cooking.

Instructions: In a mixing bowl, combine LAKANTO mix, plant-based milk, mashed banana, flaxseed mixture, vanilla extract, and cinnamon if using. Mix until well combined. Let the batter rest for about 5 minutes to allow the flaxseed mixture to bind everything together. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter. Serve warm with your favorite toppings such as fresh fruit, maple syrup, or nut butter.

Prep Time: 10 minutes

Cook Time: 15 minutes

I made those Lakanto brand keto brownies!

They're pretty good! They didn't really rise, plus I didn't technically have the right size pan, but they still came out okay. A lot better than I thought, tbh.

The box said it would make 16 brownies, which I more or less cut them into even pieces. My Carb Manager app said each brownie would be 4.2g of carbs per piece, but the box said 3g. I'm going to err on the side of caution and account for the 4.2g though.