I used to miss banana pancakes bad. But every “keto” version I tried either tasted like banana-flavored eggs or had enough carbs to ruin my numbers for the day. Then I cracked it: use banana extract, not banana. Add crunchy walnuts for texture. And lean on a solid keto pancake mix to keep it stupid simple and macro-friendly. These actually satisfy that pancake craving—without the carb coma.
Why This One Works So Well
No mashed banana bombs here. That’s the rookie mistake. Instead, you get the banana flavor without the sugar spike. The trick? Banana extract. The result? Fluffy, nutty, golden pancakes that are so good they don’t even need syrup (though I won’t judge if you drizzle some Lakanto maple over them).
Ingredients That Kept It Keto
- Keto Pancake Mix (1⅓ cup / 160g) – I used Yum Keto’s mix. Low net carbs, solid texture, no weird aftertaste.
- Eggs (4 large) – Protein and structure. Don’t skimp here—egg count matters for fluff factor.
- Unsweetened Almond Milk (8 tbsp / 120ml) – Keeps it light and adds just enough moisture.
- Avocado Oil (4 tbsp / 60ml) – Neutral flavor, healthy fats, and way better for keto than butter in this case (trust me, I tried both).
- Banana Extract (½ tsp) – Just the flavor, none of the sugar. A little goes a long way.
- Chopped Walnuts (¼ cup / 30g) – Adds crunch and fat. Plus, they toast up a bit while cooking = next-level texture.
Keto Swaps That Actually Work
| Want to Change It? | Here’s What Happens |
|---|---|
| Swap almond milk for coconut milk | Works fine—slightly richer, faint coconut taste |
| Ditch the walnuts | Still good, just missing that crunch |
| Use coconut oil instead of avocado | You can, but it adds coconut flavor and a firmer texture |
| Try with a different pancake mix | Totally depends on the mix—check net carbs and texture reviews first |
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Pancakes too dark, not cooked | Heat too high—oil + nut flour burns fast | Medium heat only, patience pays |
| Pancakes fell apart when flipping | Flipped too soon or too wet inside | Wait for bubbles AND set edges |
| Greasy pancakes | Too much oil in the pan | Use a brush or spray—just a film |
How I Make It (Step-by-Step)
- Preheat your skillet or griddle to medium. It’s ready when water sizzles on it.
- Mix it up – Whisk the pancake mix, eggs, almond milk, avocado oil, and banana extract in a bowl until smooth. No lumps, but don’t beat it like it owes you money.
- Fold in the walnuts – Gently. Don’t crush them. We want crunch.
- Pour and cook – Use 2 tbsp of batter per pancake (about 1/8 cup). Cook 60–90 seconds until bubbles show and the edges look set. Flip and cook another minute.
- Serve it hot – Stack ’em up and top with butter, keto maple syrup, or even a dollop of whipped cream if you’re feeling fancy.
I portion it into exactly 8 pancakes—2 per serving. Makes tracking way easier.
Tricks That Made This Work Better
- I always rest the batter 5 minutes before cooking—helps the almond flour hydrate and bind.
- Spray oil or silicone brush = perfect grease level. Pooled oil makes soggy pancakes.
- Want to save time? I pre-measure dry mix in mason jars—just add wet ingredients and go.
How I Store and Track It
- Fridge: Keeps 4 days in a sealed container.
- Freezer: Stack with parchment between layers and freeze in a zip-top bag for up to 3 months.
- Reheat: Oven at 350°F for 6–7 minutes (covered with foil) or toaster oven for crisp edges.
Macros don’t change after freezing, but I always recheck net carbs if I’m adding toppings.
What I Googled Before Making This
Q: Can I use real banana?
A: Technically yes, but it’ll bump net carbs way up. A small banana can be 20+g of carbs alone. Stick with extract if you’re strict keto.
Q: What if I hate walnuts?
A: Swap in pecans, or just leave them out. Still tasty.
Q: Will this break my fast?
A: Yup. These are for after your fast. They’re food—not fasting fuel.
Nutrition Facts
Serving Size: 1 roll (out of 4)
| Nutrient | Amount |
|---|---|
| Calories | 425 kcal |
| Total Fat | 37.6g |
| – Saturated Fat | 9.8g |
| Cholesterol | 107mg |
| Sodium | 852mg |
| Total Carbohydrates | 10.6g |
| – Fiber | 5.7g |
| – Sugar | 1.4g |
| Net Carbs | 4.9g |
| Protein | 14.6g |
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
Fluffy, low-carb banana pancakes with crunchy walnuts and zero sugar crash—keto-friendly, easy to make, and perfect for a cozy breakfast fix.
Ingredients
Instructions
- Lightly oil a non-stick skillet and heat over medium.
- Whisk together pancake mix, eggs, almond milk, avocado oil, and banana extract until smooth.
- Fold in walnuts.
- Pour 2 tbsp batter per pancake. Cook 60–90 seconds until bubbles form. Flip and cook another minute.
- Serve warm with your favorite keto toppings.
