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.
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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. 
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!
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
Make the batter for these keto-friendly banana-nut pancakes in your blender! These pancakes are loaded with banana yumminess without the carbs. 🍌😋
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.
Ingredients
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup granulated stevia/erythritol blend (Pyure)
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract (more or less depending on brand)
- 1/4 teaspoon brown sugar flavoring (completely optional)
- 3/4 cup super fine almond flour
- 1 tablespoon coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup pecans or walnuts pieces
Instructions
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.
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.)
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.
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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I am intrigued by the brown sugar and molasses flavorings you have used in recipes. Do you think either one of these could be used with a granulated sweetener such as swerve or lakanto to make a brown sugar sub? Also what is the low carb syrup you used in the photo? Thanks.
Hi Kate,
I contemplate sweeteners all the time! You could probably create a brown sugar sweetener by mixing together the flavoring and the sweetener. I remember my mother mixing molasses in with sugar to use as a brown sugar substitute if we were out. It may be difficult to get the flavoring mixed throughout the sweetener, but a food processor might come to the rescue. I really do like the flavorings as they taste pretty close to the real thing.
If you use Swerve or Lakanto in this recipe, you may need to change the amount. I believe they both have a sweetness equal to sugar whereas Pyure is twice as sweet as sugar. Because of this, You’ll need to use double the amount.
Big confession on the syrup in the photo–I forgot to put sugar-free syrup on the grocery list, so when I did the photo shoot, I used real maple syrup which was the only thing I had. I ended up giving the maple syrup soaked ones to the chickens (who thought they were very tasty, indeed). I had several batches in the fridge from trial runs throughout the week, so I didn’t miss them too much. At least the chickens turn my leftovers into eggs!
-Annissa
When making jus a plain original pancake what flavoring do you use I know the sour cream gives that wonderful buttermilk flavor like your biscuits that I Love
Thanks in advance
Hi Michelle,
I usually use vanilla or maybe a touch of maple. I love your idea of adding the sour cream! It makes such a difference in the biscuits and I bet it would the pancakes as well!
-Annissa
These taste great but they were very, very thin. No fluff. Should I have whipped the eye whites? What about adding baking powder? Now sure where I went wrong.
Hmmm….It sounds like you may have miss measured or left out some ingredients. Did you add the baking soda? It’s really hard to tell.
Sorry they were thin. They generally do have some fluff.
-Annissa