These keto banana pancakes are perfectly thick and fluffy, and take less than 10 minutes to make! No banana is needed, a secret ingredient gives you ALL flavor and texture, minus the sugar and carbs! 3 grams net carbs.
Ever since starting a keto diet, fruit has been the hardest to give up. Pre-keto, it wasn’t uncommon for me to have 5-6 servings of fruit a day. While I do know berries and coconut are keto friendly, it was the bananas I was missing.
Bananas are perhaps one of the highest carb fruits there are and a small banana could be someone’s entire carb allowance for the day. One of my favorite breakfasts is banana pancakes, as evidenced by my flourless banana pancakes, almond flour banana pancakes, coconut flour banana pancakes, and oatmeal banana pancakes. However, for most of my keto journey so far, one of my go-to breakfasts has actually been banana pancakes…without bananas.
Banana pancakes without bananas? Sounds like a delicious oxymoron. However, by using banana extract, we can have all the banana flavor without using any fruit whatsoever. Furthermore, by using a mix of silky smooth cream cheese and milk, we can also achieve the texture bananas would usually provide to pancakes!
This keto banana pancake recipe has the perfect light, fluffy, and soft texture. It’s also pleasantly sweet with a lovely banana flavor and perfect with a pat of butter and a drizzle of keto maple syrup on top.
I shared my secret to perfect fluffy pancakes in my keto pancake recipe and it stays true for these ones too- Cover the pancakes as they are cooking and you’ll be rewarded with sky high and pillow pancakes!
How do you make keto banana pancakes?
- Almond flour– Blanched almond flour or superfine almond flour, NOT almond meal. If your flour is a little bit clumpy, sift it thoroughly.
- Erythritol– The best sweetener for these pancakes. You can also use a brown sugar substitute.
- Baking powder– Reacts with the vinegar to give these pancakes extra rise and fluffiness.
- Egg– Room temperature.
- Apple cider vinegar– White vinegar or lemon juice can also be used.
- Cream cheese– Full fat and completely softened.
- Milk-I used unsweetened almond milk but any milk can be used.
- Banana extract– The secret ingredient to give the pancakes the lovely banana flavor needed without any bananas whatsoever!
Start by whisking together your dry ingredients. Next, add the egg, vinegar, cream cheese, milk, and banana extract and whisk together until a smooth batter remains.
Now, grease a medium pan and place it over medium heat. Once hot, add 1/4 cup portions of the batter and cook them for 5-6 minutes, flipping halfway through. Place the cooked pancakes onto a plate and grease the pan again. Repeat the process until all the pancake batter has been used up.
Tips to make the best recipe
- For extra fluffy pancakes, be sure to cover the pan as they are cooking. Once you notice bubbles around the edges, remove the lid, flip the pancakes, and cook for several more minutes.
- Do not go overboard with the banana extract as a little goes a very long way.
- Feel free to fold through some blueberries, sugar free chocolate chips, or chopped nuts, for some added texture.
Storing, freezing, and reheating pancakes
- To store: Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
- To freeze: Place the cooled pancakes in indiviual or large ziplock bags and store it in the freezer for up to 6 months. The pancakes must be thawed completely before reheating.
- Reheating: Microwave the pancakes for 20-30 seconds until warm.
More keto breakfast recipes to try
Frequently Asked Questions
Bananas are not keto friendly as they contain over 30 grams of carbs per medium banana. This could easily kick someone out of ketosis.
Traditional banana pancakes typically contain over 60 grams of carbs per serving. These keto banana pancakes have just 3 grams of net carbs per serving.
No, you cannot use coconut flour instead of almond flour in this recipe. If you’d like pancakes made with coconut flour, try coconut flour pancakes.
Keto Banana Pancakes
- In a mixing bowl, whisk together the almond flour, baking powder, and erythritol until combined. Add the egg, cream cheese, milk and banana extract until a smooth batter remains.
- Lightly grease a non-stick pan and place it over medium heat. Once hot, add 1/4 cup portions of the batter onto the pan and cover it. Cook the pancakes for 6 minutes, flipping halfway through. Place the cooked pancake on a plate and re-grease the pan. Cook the remaining batter until it has all been used up.
- Serve the pancakes immediately.