Keto Banana Pancakes
Indulge in guilt-free mornings with these Keto Banana Pancakes, the perfect blend of fluffy texture and irresistible banana flavor without the carbs! Crafted with almond flour, coconut flour, and sweetened naturally with granulated erythritol, these pancakes bring all the comforts of traditional pancakes in a keto-friendly package. A hint of banana extract paired with vanilla creates a beautifully aromatic batter, which comes together in just 10 minutes of prep time. Gluten-free and low-carb, these pancakes are ideal for those keeping track of their macros while still craving a warm, cozy breakfast. Whether topped with sugar-free syrup, whipped cream, or fresh berries, these light and buttery pancakes will be a regular in your low-carb recipe rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Granulated erythritol
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Banana extract
- 0.5 teaspoon Vanilla extract
- 2 tablespoons Butter
Instructions
In a medium-sized mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and granulated erythritol to ensure all dry ingredients are well combined.
In another bowl, beat the eggs until they are well blended. Add in the unsweetened almond milk, banana extract, and vanilla extract. Stir until everything is evenly mixed.
Pour the wet ingredients into the dry ingredient mixture. Gently stir until a slightly thick and smooth batter is formed. If the batter is too thick, add more almond milk a tablespoon at a time until the desired consistency is reached.
Heat a non-stick skillet over medium heat and lightly grease it with butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Use a spatula to spread the batter into a circular shape if needed.
Cook the pancakes for 2-3 minutes on each side or until golden brown and cooked through. Flip carefully, as these pancakes are more delicate than traditional ones.
Remove pancakes from the skillet and repeat the process with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm with your choice of toppings like sugar-free syrup, whipped cream, or berries.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1488 mg | 65% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 5.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 510 mg | 39% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 357 mg | 8% | |
*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.
