Are you looking for a good keto recipe? Check out these low-carb banana pancakes!
They’re easy to make and taste great. Plus, they’re perfect for a quick breakfast or snack. So give them a try today!
These low-carb banana pancakes are a delicious and easy keto breakfast recipe.
Made with just a few simple ingredients, they will become a new family favorite!
This recipe is best for those who don’t wanna compromise on their fat loss or weight loss goals but at the same time, they also want something tasty and easy to make.
Ideal ingredients for a low-carb banana pancakes recipe
Banana pancakes are a great option for those looking to start their day with a delicious and nutritious breakfast.
And, for those watching their carbohydrate intake, a few simple ingredients can be used to make low-carb banana pancakes. First, replace all-purpose flour with almond flour.
Second, use ripe bananas instead of syrup or sugar to sweeten the pancakes. Ripe bananas are not only sweeter than unripe bananas, but they also contain more fiber.
Finally, use oil or butter instead of margarine or shortening in the recipe.
Oil and butter will help keep the pancakes moist and prevent them from drying.
Using these simple ingredients, you can easily create a delicious and healthy low-carb banana pancake recipe.
Should I use regular flour for these pancakes?
There are no restrictions while using regular flour for these pancakes.
But you will need to remember that they will not be as low in carbs. So if you’re looking for a truly keto-friendly recipe, use almond flour. Almond flour is high in protein and fiber and has a lower carbohydrate content than all-purpose flour.
How long does it take to make these keto pancakes?
These pancakes come together quickly and easily.
They should take about 15 minutes to make from start to finish. All you need is a bowl, a whisk, a pan, and a spatula. First, make the batter by whisking together the dry ingredients in a bowl.
Then add the wet ingredients and mix until everything is well combined.
Low Carb Banana Pancakes
- 1 cup Almond flour
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 Eggs
- 1/4 cup Milk of choice
- 1 tbsp Melted butter
- 1 teaspoon Vanilla extract
- 1 Large banana (mashed)
- In a large bowl, combine the almond flour, baking soda, salt, and cinnamon.
- Whisk together the eggs, milk, melted butter, and vanilla extract in a separate bowl.
- Add the wet ingredients to the dry ingredients, and mix until well combined.
- Fold in the mashed banana.
- Heat a large skillet over medium heat, and grease with cooking spray.
- Scoop 1/4 cup portions of batter onto the skillet, and cook for 2-3 minutes per side, or until golden brown.
- Serve with your favorite toppings, and enjoy!
Should I use green or ripe bananas?
Ripe bananas are the best choice for this recipe. They’re sweeter and more flavorful than green bananas and contain more fiber. If you use green bananas, your pancakes may not be as sweet or flavorful.
Can I make these pancakes ahead of time?
Yes, you can make these pancakes ahead of time! Just cook them as directed, then store them in an airtight container in the fridge. They’ll stay fresh for up to 4 days. Then, when you’re ready to eat them, just reheat them in the microwave or on the stove.
Can I add or replace some ingredients?
Yes, a few ingredients can be added or replaced in this recipe. For example, you could try adding chocolate chips, blueberries, or nuts. You could also replace the milk with coconut milk and the butter with coconut oil.
Do I need to use a specific type of pan?
No, you don’t need to use a specific type of pan. Any large skillet or griddle will work just fine. Just be sure to grease it well, so the pancakes don’t stick.
Tips and tricks for a better pancakes recipe
First of all, use a non-stick pan to cook your pancakes so that you don’t need to use as much oil or butter. These pancakes are best cooked in a non-stick skillet, but you can use any type of skillet.
- Ensure the pan is hot before cooking the pancakes.
- Use a spoon or measuring cup to pour the batter onto the pan so that all the pancakes are the same size.
- Use a spatula to flip the pancakes over when they are golden brown on one side.
- If you find that your pancakes are too thick, add a little more milk to the batter. If they are too thin, add a little more flour.
- If you are following a strict low-carb diet, you can omit the banana and replace it with 1/4 cup of unsweetened applesauce.
- For a gluten-free version, use gluten-free flour instead of almond flour.
- Add some protein to your pancakes by adding a scoop of protein powder to the batter.
- You can also use whole wheat flour and oat flour for a healthier pancake.
- If you are not following a low-carb diet, you can use regular flour instead of almond flour.
- If dairy-free, you can use any type of milk in place of the milk of choice. You can also use dairy-free butter.
- If you don’t have vanilla extract, you can omit it or substitute it with another flavoring, such as almond extract.
- If you don’t have a large banana, you can use two smaller bananas.
- Store leftover pancakes in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Reheat frozen pancakes in the microwave for 1-2 minutes or in the oven at 350 degrees Fahrenheit for 5-10 minutes.
- Make a double batch of pancakes and freeze half of them for a quick and easy breakfast on busy mornings.
If you don’t have baking soda, you can use one teaspoon of baking powder.
If you’re making pancakes for a large crowd, use a griddle for cooking multiple pancakes at once.
Get creative with the shape of your pancakes! First, use cookie cutters to cut them into fun shapes. Next, make mini pancakes for a fun and easy breakfast or snack. Then, simply use a mini muffin tin for cooking them in.
Healthy and low-carb side dishes that go well with this recipe
1. Garlic roasted mushrooms: simple and delicious way to make mushrooms. Perfect as a side dish or appetizer!
2. Sautéed kale: this healthy sautéed kale recipe is the perfect side dish for any meal!
3. Roasted Brussels sprouts: crispy, roasted Brussels sprouts are a delicious and healthy side dish!
4. Cucumber Salad: Combine sliced cucumbers, diced red onion, white vinegar, and salt and pepper to taste.
There you have it! Now you know how to make the best banana pancakes! With just a few simple ingredients, you can make a delicious keto-friendly and healthy breakfast that will keep you full all morning long.
Be sure to experiment with different ingredients and have fun with them. Let us know how your pancakes turn out in the comments below. And don’t forget to share this recipe with your friends! So what are you waiting for? Get cooking!
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