November 17th, 2024
Recipes
Low-Carb Banana Pancakes
Valentina P
- Difficulty
•
- Time 20"
Fluffy homemade banana pancakes made with almond flour, coconut flour, yogurt, and eggs. Banana extract keeps these pancakes low-carb with only 6 grams of net carbs per serving.
How To MakeDiet Type: Low-carb
Shopping List
- 1 cup almond flour
- 4 eggs
- 33333333/100000000 cup plain Greek yogurt
- 1/4 cup coconut flour
- 1/4 cup milk of choice
- 2 tablespoons 1:1 sugar substitute (or coconut sugar)
- 1 tablespoon smooth almond or peanut butter
- 1 teaspoon baking powder
- 1 teaspoon banana extract
- 1/2 teaspoon cinnamon
- coconut oil or butter, to grease the pan
Instructions
- Step 1: Whisk together the almond flour, coconut flour, sweetener, baking powder, and cinnamon in a bowl. In a separate bowl, whisk together the eggs, yogurt, milk, nut butter, and banana extract. Add the wet ingredients to the dry and stir until just combined.
- Step 2: Heat a skillet or griddle on medium-high heat and coat lightly with oil.
- Step 3: Using a ¼ cup measure, scoop the batter onto the warm skillet. Cook for about 2 minutes, or until little air pockets appear. Flip and cook on the other side for 1 to 2 minutes. Keep an eye on them — these low-carb pancakes have a higher tendency to burn than traditional pancakes.
- Step 4: Enjoy warm with your favorite toppings. Leftovers freeze well.
Recipe Notes
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What you should eat next
Low-Carb Banana Pancakes
PT20M 1 cup almond flour 4 eggs 33333333/100000000 cup plain Greek yogurt 1/4 cup coconut flour 1/4 cup milk of choice 2 tablespoons 1:1 sugar substitute (or coconut sugar) 1 tablespoon smooth almond or peanut butter 1 teaspoon baking powder 1 teaspoon banana extract 1/2 teaspoon cinnamon coconut oil or butter, to grease the pan Gluten Free Low-Carb 3 Servings
Ingredients:
