These keto banana pancakes are super thick and fluffy with the most incredible pancake texture. Plus, they're packed with banana flavor - even though no bananas are used to make them - and each one only has about 2 NET CARBS. Honestly, keto breakfast recipes don't get much better than this pancake recipe.
THE BEST KETO BANANA PANCAKES
When it comes to breakfast food, is there anything better than pancakes?
If you think of something, let me know, but I'm sticking with pancakes for now.
And this keto banana pancake recipe might be my best one yet. Now, I've made quite a few keto pancake recipes, but there's just something magical about this one.
These perfect pancakes are ridiculously thick and fluffy, and they're so soft that each bite kind of melts in your mouth when you pair them with syrup.
And I can almost guarantee that when you taste these almond flour banana pancakes you won't believe that each one only has about 2 NET CARBS.
Also, these are just super easy to make. So, if you're looking for a quick and easy low carb breakfast recipe - that the whole family will love - this one will not disappoint!
INGREDIENTS FOR KETO BANANA PANCAKES
So, we'll be using all common and simple keto ingredients to make these pancakes, and you probably have all of them in your kitchen already.
Here is what you'll need:
- 2 Eggs
- 1 Tbsp Melted Salted Butter
- 1 ½ Teaspoon Banana Extract
- ⅓ Cup Confectioners Swerve
- 1 Cup Blanched Almond flour
- 1 Teaspoon Baking Powder
- Just under ½ Cup Almond milk
- Pinch of salt
- Pinch of cinnamon
Pretty common stuff, eh?!
KETO FLOURS TO USE AND AVOID
Now, as I'm sure you saw above, we will be making these keto banana pancakes with almond flour.
But if you are allergic to almond flour or want some substitutions, you could also use walnut flour or sunflower seed flour instead. Both can be substituted equally with almond flour to make these pancakes.
With that said, you DO NOT want to use coconut flour for this recipe. Coconut flour will cause these pancakes to turn out dry, and crumbly - that is if they even turn out at all.
That said, if you want to use coconut flour to make keto pancakes, you can always use this recipe - it's specifically designed to use it.
SWEETENING THESE KETO PANCAKES
Something that elevates the flavor of these banana pancakes is adding a touch of sweetness. And we will be doing that by using Confectioners Swerve - a sugar free sweetener with the same amount of sweetness as sugar.
Another sweetener you can use that is just like swerve is Lakanto's Powdered Monkfruit sweetener.
Either one will work to give these low carb pancakes a subtly sweet flavor.
Also, both of these have 0 carbs and 0 calories, which makes them an ideal sweetener for keto.
HOW TO MAKE KETO BANANA PANCAKES
As I mentioned earlier, these pancakes are super simple to make. So you can whip them up on short notice whenever you want something quick for breakfast or even dinner!
Also, if you are using a griddle, these pancakes are even quicker to make since you can make multiple pancakes at a time. And you can double the recipe, and make them for the whole family in under 10 minutes!
Ok, I know you're dying to eat these banana pancakes, so let's get to it.
STEP 1: MAKING THE PANCAKE BATTER
The first thing you will do is add all the liquid ingredients - melted butter, eggs, banana extract, almond milk - to a medium-sized bowl and give them a little whisk until combined.
Then add all of your dry ingredients to the bowl - almond flour, swerve, baking powder, salt, cinnamon - and mix everything until a thick batter forms.
Now, after you have a thick batter, coat a medium-size pan or a griddle with baking spray and wipe away any excess oil with a paper towel. Then heat the pan over medium-low heat.
STEP 2: COOKING YOUR BANANA PANCAKES
Once the surface has heated, pour the batter in the pan until you have a small circle about 3-4 inches wide.
Cook the pancake on low heat for around 5 minutes. Pro Tip: It is extremely important to cook it on low to avoid burning the pancake.
Then when the middle of the pancake batter has bubbles forming and popping, use a spatula to flip the pancake over and cook for another 1-2 minutes.
Test the pancake with your finger to feel if it's firm, and then remove it from the pan.
Repeat this process until you've made 5 pancakes. Top them off with some butter and keto-friendly maple syrup and dig in!
STORING & REHEATING YOUR KETO PANCAKES
If all the pancakes you make don't get eaten, which is super hard to believe, they are just as tasty leftover.
You can keep them in the fridge for up to 3 days in an airtight container. Then just pop them in the microwave for a few seconds, and you've got yourself some hot off the pan tasting pancakes.
And you can also freeze them for up to 3 months. Just place a piece of parchment paper between each pancake to keep them from sticking, then put them in a resealable freezer-safe bag.
To reheat your frozen pancakes, put them in the microwave for about 20 seconds or until warm. The more pancakes you reheat at a time, the longer you'll have to microwave them.
Or, you can place your frozen pancakes on a baking sheet and cover them in tin foil, then bake at 350°F for about 10 minutes - or until warm.
Considering how legit these pancakes taste, it's crazy each one has only 2 NET CARBS.
And the rest of the macros for 1 pancake are great as well - check them out:
- 256.4 Calories
- 22.4g Fat
- 5.5g Carbs
- 3.25g Fiber
- 2.25 NET CARBS
- 8g Protein
Breakfast, lunch, dinner - anytime is the right time to make these keto banana pancakes.
You'll fall in love with the flavor and how thick and fluffy they are. And these are 100% kid-approved. So making these pancakes is a win for everyone!
I hope you enjoy this keto banana pancake recipe as much as I do!
Leave a comment below if you make it, I'd love to hear what you think.
MORE KETO BREAKFAST RECIPES
These keto pancakes are so good that you might not want to eat anything else for breakfast again.
But if you want some more keto breakfast recipes, you have to try these:Print
Keto Banana Pancakes | The Best Keto Banana Pancakes With Almond Flour
These keto banana pancakes are super thick and fluffy with the most incredible pancake texture. And they are packed with banana flavor - even though no bananas are used to make them - and each one only has 2 NET CARBS per pancake! They will quickly become your new favorite keto pancakes.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 5 Pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Keto Low Carb
- Add all the liquid ingredients to a medium sized bowl, and whisk until combined.
- Add all of the dry ingredients to the same bowl, and mix until a thick batter forms.
- Coat a medium-size pan with baking spray - making sure to wipe away any excess oil from the pan with a paper towel - and heat the pan over medium-low heat.
- Pour the batter in the pan until you have a small circle about 3-4 inches wide. Cook the pancake on low heat for around 5 minutes. *It’s extremely important to cook it on low to avoid burning it.
- Once the middle of the pancake batter has bubbles forming and popping, use a spatula to flip the pancake over and cook for another 1-2 minutes.
- Test the pancake with your finger to feel if it’s firm, and then remove it from the pan.
- Repeat this process until you’ve made 5 pancakes.
The scale up function does not change the gram measurements.
- Serving Size: 1 Pancake
- Calories: 256.4
- Fat: 22.4
- Carbohydrates: 5.5
- Fiber: 3.25
- Protein: 8
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