These Low-Carb Banana Nut Pancakes taste like banana bread, but can be made in a flash. Even though they taste like banana, these  pancakes can be part of a low-carb, keto, Atkins, diabetic, gluten-free, grain-free, and Banting diet.

 Low-Carb Banana Nut Pancakes stacked on a plate.

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I know it’s hard to believe we have a Low-Carb Banana Nut Pancake Recipe, but let me tell you a little secret–there aren’t any bananas in them. Yep, you heard me. No bananas at all. Instead, we get the taste of banana using banana flavoring. I find that this one comes off like real ripe banana to my taste buds. Low-Carb Banana Nut Pancakes with nuts on top being drizzled with syrup..

These pancakes are incredibly easy to make. Just put the ingredients in the blender, pulse it a few times, and voila–pancake batter! You don’t even need to chop the nuts. Just put them in at the end, pulse the blender once or twice, and let the blender do the work.

These pancakes are delicious with low-carb pancake syrup and nuts sprinkled on top.  The maple flavor goes perfectly with the banana and nut flavors.

However, I love serving these pancakes with whipped cream with a touch of vanilla and low-carb sweetener. I go crazy with this and stack them with clouds of it in between. Of course, if you use the whipped cream, there isn’t anything stopping you from pouring low-carb syrup over the entire creation!

Low-Carb Banana Nut Pancakes stacked with whipped cream between, and syrup running over the top and down the sides.

This pancake recipe was based off of my recipe for Low-Carb Chocolate Pancakes with Peanut Butter Cream. Of course, I had to change a few things to turn them into banana pancakes. I had a little fun with this and added some coconut flour too. I don’t usually use coconut flour because Harper has a sensitivity to it. However, Harper is miles away in Haiti, so now I can use all of the coconut flour I want!

These pancakes work best if you keep them around 4 inches in diameter. I find they are easier to flip then. You can make them in your griddle of choice, but I use this crepe pan. I love the non-stick qualities of seasoned blue steel and there’s no worries about a manufactured non-stick coating. 

These pancakes make an easy and delicious breakfast. If you have leftovers, just refrigerate in an airtight container and reheat for a super simple breakfast the next day! Enjoy!

-Annissa

Low-Carb Banana Nut Pancakes stacked with whipped cream between and a piece cut out.

Low-Carb Banana Nut Pancakes stacked on a plate.
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Low-Carb Banana Nut Pancakes

These Low-Carb Banana Nut Pancakes taste like banana bread, but can be made in a flash. Even though they taste like banana, these  pancakes can be part of a low-carb, keto, Atkins, diabetic, gluten-free, grain-free, and Banting diet.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Author Annissa Slusher

Ingredients

Instructions

  1. Place eggs, sour cream, granulated sweetener, vanilla extract, banana extract, and brown sugar flavoring (if using) in a blender. Pulse a few times to  blend.

  2. Add the almond flour, coconut flour, baking soda, and sea salt to the blender. Pulse to combine. Add nuts to the blender and pulse a few times at a low speed to chop the nuts. (Don't go overboard here or you'll grind them up completely.)

  3. Heat a well-seasoned griddle, non-stick skillet, or seasoned crepe pan over medium-low heat. When hot, add batter to make 4" round pancakes. Do not allow them to touch.

  4. When bubbles pop up, turn using a wide spatula. Allow to cook a few minutes on the second side before removing. Repeat with the remaining batter.

Recipe Notes

Serving size: 1/6th of the recipe or about 2 4-inch pancakes

Per serving:

Calories: 218

Fat (g): 19

Carbs (g): 6

Fiber (g): 3

Protein (g): 8

Net carbs (g): 3

 

 

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