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Keto Banana Pancakes with Maple and Pecans!

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  Published on August 10th, 2020
  Reading time: 2 minutes
  Last modified September 27th, 2020
keto banana pancakes
AuthorTeamKetoDifficultyIntermediateRating
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Going keto means saying goodbye to high-carb fruits like bananas. Bananas nut bread and banana pancakes are a class sweet breakfast treat, but normally filled with sugar. These keto banana pancakes are the perfect low-carb alternative! They are packed with flavor and texture similar to normal flour-based pancakes!

Yields24 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
Directions
1

Make the pancakes: In a large bowl, whisk the egg whites until frothy, then add the cream of tartar. Whip until stiff peaks form, about 3 minutes.

2

In a separate bowl, beat together the egg yolks, half of the cream cheese, the coconut flour, ½ cup of the almond milk, ½ cup of the heavy cream, the almond flour, the protein powder, 2 teaspoons of the cinnamon, the vanilla extract, 1 teaspoon of the maple extract, the baking powder, and ½ teaspoon of the sucralose.

3

Gently fold the egg yolk mixture and the finely chopped pecans into the whipped egg whites until evenly blended.

4

Heat a large sauté pan over medium heat, then coat it with cooking spray. Using a ¼-cup measure, spoon the batter into the pan to form pancakes and cook for 2 minutes on each side. Repeat with the remaining batter, recoating the pan with cooking spray between batches.

5

Make the sauce: Beat together the remaining half of the cream cheese with the remaining 3 tablespoons of almond milk, 2 tablespoons of heavy cream, 2 teaspoons of cinnamon, 1 teaspoon of maple extract, and ⅛ teaspoon of sucralose until the sauce is smooth.

6

To serve, drizzle the sauce over the pancakes and garnish with the roughly chopped pecans.

7

Enjoy your keto banana pancakes now, or store leftover pancakes and sauce in separate containers in the refrigerator for up to 4 days.

Directions

Directions
1

Make the pancakes: In a large bowl, whisk the egg whites until frothy, then add the cream of tartar. Whip until stiff peaks form, about 3 minutes.

2

In a separate bowl, beat together the egg yolks, half of the cream cheese, the coconut flour, ½ cup of the almond milk, ½ cup of the heavy cream, the almond flour, the protein powder, 2 teaspoons of the cinnamon, the vanilla extract, 1 teaspoon of the maple extract, the baking powder, and ½ teaspoon of the sucralose.

3

Gently fold the egg yolk mixture and the finely chopped pecans into the whipped egg whites until evenly blended.

4

Heat a large sauté pan over medium heat, then coat it with cooking spray. Using a ¼-cup measure, spoon the batter into the pan to form pancakes and cook for 2 minutes on each side. Repeat with the remaining batter, recoating the pan with cooking spray between batches.

5

Make the sauce: Beat together the remaining half of the cream cheese with the remaining 3 tablespoons of almond milk, 2 tablespoons of heavy cream, 2 teaspoons of cinnamon, 1 teaspoon of maple extract, and ⅛ teaspoon of sucralose until the sauce is smooth.

6

To serve, drizzle the sauce over the pancakes and garnish with the roughly chopped pecans.

7

Enjoy your keto banana pancakes now, or store leftover pancakes and sauce in separate containers in the refrigerator for up to 4 days.

Keto Banana Pancakes with Maple and Pecans!

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