Keto Banana Oat Pancakes
Indulge in a stack of Keto Banana Oat Pancakes, a low-carb twist on a breakfast classic that blends wholesome ingredients with natural flavors. Made with almond and coconut flour, these pancakes deliver a soft, fluffy texture while keeping carbs in check. A touch of banana extract lends the nostalgic sweetness of bananas without the sugar, while old-fashioned oats add a subtle chewiness. Perfectly balanced with vanilla, a low-carb sweetener, and your choice of butter or coconut oil, these pancakes cook to golden perfection in just minutes. Ready in under 30 minutes, they’re ideal for busy mornings or leisurely weekend brunches. Top with sugar-free syrup, fresh berries, or nuts for a satisfying, guilt-free breakfast that aligns perfectly with your keto lifestyle.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Banana extract
- 2 tablespoons Low-carb sweetener (e.g., erythritol)
- 2 tablespoons Old-fashioned oats
- 2 tablespoons Butter or coconut oil
Instructions
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
In another bowl, beat the eggs, then add the almond milk, vanilla extract, banana extract, and low-carb sweetener. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the old-fashioned oats gently until evenly distributed through the batter. Let the batter rest for 5 minutes to thicken.
In a non-stick skillet, heat a little butter or coconut oil over medium heat.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread gently to form an even circle.
Cook for about 3 minutes on the first side, or until the edges start to set and bubbles form on the surface.
Flip the pancakes carefully and cook for another 2 minutes on the other side until golden brown and cooked through.
Transfer the pancakes to a plate and cover to keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the pancakes hot with your choice of keto-friendly toppings, such as sugar-free syrup, nuts, or berries.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 6.1 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 544 mg | 42% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
