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.
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.
Serving size: 1/6th of the recipe or about 2 4-inch pancakes
Fat (g): 19
Carbs (g): 6
Fiber (g): 3
Protein (g): 8
Net carbs (g): 3