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!
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.
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.
Gently fold the egg yolk mixture and the finely chopped pecans into the whipped egg whites until evenly blended.
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.
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.
To serve, drizzle the sauce over the pancakes and garnish with the roughly chopped pecans.
Enjoy your keto banana pancakes now, or store leftover pancakes and sauce in separate containers in the refrigerator for up to 4 days.
Serving Size 4 per serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.