Banana Pancakes

Banana Pancakes
                   Shown with butter, Cary’s sugar-free maple syrup & bacon, of course

I’m getting real close to pancake heaven here.  The real banana in these pancakes makes them delicious but unacceptable until you reach the “other fruits” rung of the OWL carb re-introduction ladder on Atkins or until you are at Pre-maintenance or Maintenance.  But the carb count on these is respectable, considering the real banana.  You can always lower carbs by lessening the amount of mashed banana and adding in some banana extract to compensate.  These would be an occasional treat only using real banana, but a REAL tasty treat!  I’ll be experimenting with this basic batter in future, as I think these were hands down my best low-carb pancakes to date.  I will be trying these with other berries, maybe crushed pineapple one day, pumpkin/winter squash, or maybe even use the batter for plain pancakes.  I’m not personally a big fan of pancakes but my husband sure is, so I experiment to find one that will be healthy for us both.


1 T. unsalted butter, melted

2 beaten eggs

1 T. cream

1 banana (3/4 c. mashed)

1 pkt. stevia or Splenda

½ c. flax meal

2 T. almond flour

2 tsp. coconut flour

1 tsp. baking powder

¼ tsp. cinnamon

DIRECTIONS:  Melt butter in a medium microwavable bowl.  Add mashed banana and beat in the eggs.  Add cream and stir well.  Measure and add in all dry ingredients.  Stir well to a smooth batter. If batter is too thick, add a tiny bit of water, but mine did not require this.  Preheat griddle and lightly grease.  Using a ¼ c. measuring cup, dip ¼ c. batter onto hot, greased griddle into 6 pancakes, spreading batter out to size you like while still loose.  When 1st side is brown, slide spatula quickly under each and flip to brown second side.  These will puff up nicely.  Serve hot with butter and your favorite sugar-free maple syrup (I use Cary’s).

NUTRITIONAL INGREDIENTS:  Makes six 4″ pancakes, each contains:

132.3 cals, 9.52g fat, 8.78g carbs, 3.88g fiber, 4.9g NET CARBS, 4.87g protein, 91.7 mg  sodium.

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