This easy Low Carb keto banana pancake recipe makes light, fluffy pancakes with a hint of banana flavor—without the carbs! Perfect for a quick and delicious breakfast, these pancakes are made with almond milk, banana extract, and crunchy walnuts for extra texture. Enjoy them with your favorite keto-friendly toppings for a simple, satisfying morning treat!
Ingredients Needed
- 1 1/3 cup (160g) Keto Pancake Mix
- 4 large eggs
- 8 tbsp (120ml) unsweetened almond milk
- 4 tbsp (60ml) avocado oil
- 1/2 tsp banana extract
- 1/4 cup (30g) chopped walnuts
How To Make Low Carb Keto Banana Pancakes
- Preheat the pan: Lightly oil a large non-stick skillet or pancake griddle. Place over medium heat for a couple of minutes until hot. (It’s ready when a drop of water sizzles on the surface.)
- Mix the batter: In a large bowl, whisk together the Yum Keto Pancake Mix, eggs, almond milk, avocado oil, and banana extract until smooth and lump-free.
- Fold in the walnuts: Gently stir in the chopped walnuts with a spatula.
- Cook the pancakes: Pour 1/8 cup (2 tablespoons) of batter per pancake onto the preheated griddle. Cook for 60-90 seconds until golden on the bottom and bubbles form on top. Flip and cook for another 60-90 seconds.
- Serve & enjoy: Stack the pancakes and serve warm with your favorite keto-friendly toppings!
Recipe Tips
- Use the right pan temperature: Keep the heat at medium. If it’s too high, the pancakes will burn outside but stay raw inside. Too low, and they won’t cook properly.
- Don’t overmix the batter: Mix until just smooth. Overmixing makes pancakes dense instead of fluffy.
- Let the batter rest for a minute: This helps the ingredients blend and gives the pancakes a better texture.
- Flip at the right time: Wait until bubbles form on top and the edges look set before flipping. Flipping too soon will make them break.
- Oil the pan lightly: Too much oil makes pancakes greasy. Just a thin layer keeps them golden and crispy!
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover pancakes cool to room temperature. Then, store them in an airtight container in the fridge for up to 4 days.
- Freeze: Place pancakes in a single layer between sheets of parchment paper and store them in a freezer-safe bag for up to 3 months. To thaw, leave them in the fridge overnight or at room temperature for about 30 minutes before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place pancakes on a baking sheet in a single layer and cover with foil. Heat for about 5-7 minutes until warm.
Nutrition Facts
Serving Size: 1 roll (out of 4)
- Calories: 425
- Total Fat: 37.6g
- Saturated Fat: 9.8g
- Cholesterol: 107mg
- Sodium: 852mg
- Protein: 14.6g
- Total Carbs: 10.6g
- Net Carbs: 4.9g
- Fiber: 5.7g
- Sugar: 1.4g
Check out More Recipes:
- Low Carb Keto English Muffin
- Low Carb Keto Instant Pot Crustless Quiche
- Low Carb Keto Eggs Benedict Casserole Recipe
- Low Carb Keto Banana Muffins
Low Carb Keto Banana Pancakes
Description
This easy Low Carb keto banana pancake recipe makes light, fluffy pancakes with a hint of banana flavor—without the carbs! Perfect for a quick and delicious breakfast, these pancakes are made with almond milk, banana extract, and crunchy walnuts for extra texture. Enjoy them with your favorite keto-friendly toppings for a simple, satisfying morning treat!
Ingredients
Instructions
- Preheat the pan: Lightly oil a large non-stick skillet or pancake griddle. Place over medium heat for a couple of minutes until hot. (It’s ready when a drop of water sizzles on the surface.)
- Mix the batter: In a large bowl, whisk together the Yum Keto Pancake Mix, eggs, almond milk, avocado oil, and banana extract until smooth and lump-free.
- Fold in the walnuts: Gently stir in the chopped walnuts with a spatula.
- Cook the pancakes: Pour 1/8 cup (2 tablespoons) of batter per pancake onto the preheated griddle. Cook for 60-90 seconds until golden on the bottom and bubbles form on top. Flip and cook for another 60-90 seconds.
- Serve & enjoy: Stack the pancakes and serve warm with your favorite keto-friendly toppings!
Notes
- Use the right pan temperature: Keep the heat at medium. If it’s too high, the pancakes will burn outside but stay raw inside. Too low, and they won’t cook properly.
Don’t overmix the batter: Mix until just smooth. Overmixing makes pancakes dense instead of fluffy.
Let the batter rest for a minute: This helps the ingredients blend and gives the pancakes a better texture.
Flip at the right time: Wait until bubbles form on top and the edges look set before flipping. Flipping too soon will make them break.
Oil the pan lightly: Too much oil makes pancakes greasy. Just a thin layer keeps them golden and crispy!
Low Carb Keto Banana Pancakes
