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Lakanto, Keto Pancake and Baking Mix, 454 g

Dhs. 65.00 AED

Fewer Carbs, More Possibilities 

Gone are the days of your morning routine, overloaded with carbs and smothered in sugary syrups. Thanks to Lakanto’s gluten-free pancakes, you’ll have a wholesome, low-glycemic and protein-rich breakfast.

These pancakes are best paired with our Lakanto Maple Flavored Syrup (sweetened with monk fruit) for optimal flavor that keeps both your diet and your taste buds happy.

Over A Thousand Years Ago 

In the remote mountain highlands of Asia, a group of Buddhist monks called the Luohan achieved enlightenment and ascension through meditation and pure living. 

In this primeval forest, the monks discovered a rare superfood prized for its sweetness and its ability to raise chi, or life energy. This sacred fruit was named monk fruit and was used for centuries to increase chi and well-being, earning it the nickname "The Immortals' Fruit." 

We still harvest monk fruit for Lakanto in the same pristine area and according to traditional and environmental methods.  

  • SUGAR-FREE BREAKFAST: Sweetened with our all-natural sugar substitute, Lakanto Pancakes are the perfect breakfast treat.
  • ONLY 1 NET CARB: Contains 1 net carb, lots of fiber, and high in protein plus it doesn’t contain any artificial ingredients.
  • LIFESTYLE FRIENDLY: Works with ketogenic, diabetic, gluten-free, dairy-free, and plant-based diets.
  • EASY TO MAKE: You'll need our sugar-free pancake mix, coconut oil, eggs, and water to make a fluffy stack of pancakes. Makes 13 servings.

Suggested Use

For Pancakes  For Waffles 
Makes 4-5 Pancakes Makes 1-2 Waffles
2/3 c mix 2 eggs 2/3 c mix 1 egg
1/4 c water 1 tsp oil 1/4 c water 1 tbsp oil
1 tsp vanilla extract 1 tsp vanilla extract 



Combine ingredients and stir until batter forms. Cook until golden brown. 

For Biscuits 

Makes 6 Biscuits 

2 cups mix, 1 1/2 tsp. baking soda, 6 tbsp butter, cold, 3/4 cup buttermilk, 1 egg, whisked


Preheat oven to 400° F. Whisk dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse cornmeal. Stir in the buttermilk and egg until incorporated. Form the dough into a ball and knead 10 times on a lightly floured surface. Roll the dough out to about 1 1/2 - 2 inches thick. Cut the biscuits with a 2 inch round cutter. Place biscuits on ungreased baking sheet and bake for 6-8 minutes.** 

**Do not consume raw. 

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