Keto Banana Pancakes Recipe

These keto banana pancakes boast impeccable thickness and fluffiness, all within a quick 10-minute preparation. Free from actual bananas, a concealed ingredient bestows upon them the complete essence of flavor and texture, without the burden of sugar and carbs. Each serving holds a mere 3 grams of net carbs.

When exploring keto banana recipes, my go-to choices include banana bread, banana muffins, and keto banana pancakes.

Since adopting a keto diet, parting with fruit has been a challenge. Prior to keto, consuming 5-6 servings of fruit daily was my norm. While I acknowledge the keto-friendliness of berries and coconut, it’s the absence of bananas that I’ve felt.

Bananas stand tall among high-carb fruits, with even a small banana potentially exceeding one’s daily carb allowance.

Despite this, one of my cherished breakfasts remains banana pancakes, evident in my variations such as flourless banana pancakes, almond flour banana pancakes, coconut flour banana pancakes, and oatmeal banana pancakes. Interestingly, throughout most of my keto journey, my breakfast staple has been banana pancakes—minus the actual bananas.

Banana pancakes sans bananas? A seemingly contradictory delight. But with banana extract, we capture the essence without the fruit itself. Combining creamy cream cheese and milk replicates the texture that bananas traditionally impart to pancakes.

This keto banana pancake recipe achieves the desired light, fluffy, and soft consistency. It boasts a gentle sweetness and a delightful banana essence, complemented by a touch of butter and a drizzle of keto maple syrup.

My secret to achieving impeccably fluffy pancakes, as revealed in my keto pancake recipe, applies here too: Keep the pancakes covered during cooking for a reward of lofty, cloud-like pancakes!

How To Prepare Keto Banana Pancakes?

The Ingredients

• Almond Flour: Opt for blanched or superfine almond flour; avoid almond meal. If your flour is slightly clumpy, ensure thorough sifting.
• Erythritol: The prime choice for sweetness in these pancakes. Brown sugar substitute is also an option.
• Baking Powder: Partners with vinegar to deliver heightened rise and fluffiness.
• Egg: Use at room temperature.
• Apple Cider Vinegar: Alternatively, white vinegar or lemon juice can be utilized.
• Cream Cheese: Opt for full-fat cream cheese, and ensure it’s fully softened.
• Milk: My choice was unsweetened almond milk, but feel free to use any milk variation.
• Banana Extract: This concealed gem imparts the desired banana flavor without a trace of bananas themselves!

The Instructions

Begin by whisking the dry components together. Then, introduce the egg, vinegar, cream cheese, milk, and banana extract to the mix, stirring until achieving a sleek batter.

Next, take a medium pan, coat it with a touch of grease, and set it over medium heat. Once the pan is warmed up, ladle 1/4 cup portions of batter onto it. Let them cook for 5-6 minutes, flipping midway.

Transfer the cooked pancakes onto a plate, reapply some greasing to the pan, and continue this cycle until the entire batter has been transformed into pancakes.

Tips for The Best Recipe

For an added touch of fluffiness, ensure to cover the pan during cooking. When you spot bubbles forming around the edges, unveil the pancakes, give them a gentle flip, and allow a few more minutes of cooking.

Exercise caution with the banana extract, as a small quantity goes a significant distance.

If you desire some extra texture, consider incorporating blueberries, sugar-free chocolate chips, or chopped nuts into the batter.

Storing, Freezing, and Reheating Pancakes

For storage, you can keep any leftover pancakes in an airtight container in the refrigerator for up to 5 days.

For freezing, once the pancakes have cooled, place them in individual or larger ziplock bags, and store in the freezer for a duration of up to 6 months. Ensure the pancakes are fully thawed before reheating.

To reheat, simply microwave the pancakes for about 20-30 seconds until they are warmed through.

Keto Banana Pancakes Recipe Card

Print Recipe

Keto Banana Pancakes Recipe

Author: Essy Cooking Method: Frying Pan Cuisine: American Courses: Keto Breakfast Recipe Keys: Keto Low Carb

Difficulty: Intermediate Prep Time 2 mins Cook Time 10 mins Rest Time 5 mins Total Time 17 mins

Servings: 1 Calories: 83

Description

These keto banana pancakes are super thick, fluffy, and ready in 10 minutes! Made without banana, a secret ingredient gives you all the banana flavor and texture minus the sugar and carbs!

 

Ingredients

Servings

• 1 ¹⁄₄ cups + 1 tbsp almond flour
• 2 tsp baking powder
• 3 tbsp erythritol
• 1 large egg (adjustable)
• ¹⁄₂ cup cream cheese
• ¹⁄₃ cup + 1 tbsp milk of choice
• 1 tsp banana extract

Instructions

1. In a mixing bowl, whisk together the almond flour, baking powder, and erythritol until combined. Add the egg, cream cheese, milk and banana extract until a smooth batter remains.
2. Lightly grease a non-stick pan and place it over medium heat. Once hot, add 1/4 cup portions of the batter onto the pan and cover it. Cook the pancakes for 6 minutes, flipping halfway through. Place the cooked pancake on a plate and re-grease the pan. Cook the remaining batter until it has all been used up.

    
3. Serve the pancakes immediately.

    

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 83kcal

% Daily Value *

Total Fat 8g13%

Sodium 134mg6%

Potassium 31mg1%

Total Carbohydrate 5g2%

Dietary Fiber 3g12%

Protein 4g8%

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Vitamin A 78 IU

Calcium 120 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

TO STORE: Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

TO FREEZE: Place the cooled pancakes in individual or large ziplock bags and store them in the freezer for up to 6 months. The pancakes must be thawed completely before reheating.

TO REHEAT: Microwave the pancakes for 20-30 seconds until warm.