Low Carb Banana Pancakes: Sweet Almond Flour Breakfast
Select bananas that are fully ripe to ensure these low carb banana pancakes have enough natural sweetness. A firm banana will lack the necessary sugars and require extra sweetener. Use a non-stick skillet or a cast-iron griddle to prevent the batter from clinging to the surface. Heat the pan over medium heat to ensure the edges crisp while the interior remains tender. Avoid high heat, which burns the exterior before the centre sets.
These American-style pancakes combine almond flour and eggs to create a light, fluffy breakfast. You will achieve a golden colour and a soft consistency that pairs well with berries or Greek yoghurt. Because the recipe uses unsweetened almond milk and coconut oil, the result is a savoury-sweet balance that remains halal-friendly. Each pancake takes only 1 minute to cook before you flip it for a final 30–45 seconds.
Low Carb Banana Pancakes: Sweet Almond Flour Breakfast
Recipe cardIngredients
Watch how it's made
Instructions
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Mash the banana
Use a fork to mash the banana in a medium bowl until smooth. Leave some small lumps to provide a better texture in the finished pancake.
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Mix wet ingredients
Whisk the eggs, vanilla extract, ground cinnamon, salt and baking powder into the mashed banana. Ensure these are fully incorporated to distribute the flavour evenly.
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Combine dry powders
Stir in the almond flour and protein powder. The batter must be thick yet pourable to ensure the pancakes hold their shape while remaining fluffy.
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Adjust the consistency
Pour in the unsweetened almond milk slowly while whisking. Stop when the batter pours but does not run too thin, as this prevents the pancakes from spreading too wide.
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Heat the skillet
Place a non-stick skillet over medium heat and add 1 tbsp of coconut oil. Let the oil melt and coat the surface so the batter does not stick.
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Fry the pancakes
Spoon 60 ml batter onto the skillet to form a round pancake. Cook for 1 minute until bubbles develop and edges set, then flip and cook for 30-45 seconds until lightly golden.
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Keep warm and repeat
Transfer cooked pancakes to a plate and cover loosely with foil to retain heat. Add the remaining 1 tbsp of coconut oil between batches to keep the surface lubricated.
Control the heat carefully to avoid burning the exterior before the centre sets. If the pancakes brown too quickly, reduce the heat. To fix the consistency, add a tablespoon of almond milk if the batter is too thick, or a teaspoon of almond flour if it is too runny.
What to serve with it
Pair these pancakes with fresh blueberries, crushed pistachios, and a dusting of cocoa powder. You can also use sliced strawberries with honey-free maple syrup. For a tropical profile, add a dollop of unsweetened coconut cream and a sprinkle of shredded coconut to provide a creamy, rich contrast to the banana.
Storing and reheating
Keep leftovers in an airtight container at room temperature for up to 2 hours. For longer storage, freeze pancakes in a single layer on parchment paper before transferring them to a freezer bag. Re-heat them in a toaster or microwave for 20 to 30 seconds to restore the texture.
Nutrition per serving
- Calories
- 165
- Protein
- 5.0 g
- Carbs
- 8.0 g
- Fat
- 12.0 g
- Fiber
- 2.1 g
- Sugar
- 4.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do I make low-carb banana pancakes?
Mash a ripe banana and whisk it with eggs, vanilla, cinnamon, and salt. Stir in almond flour, protein powder, and almond milk. Cook 60 ml (1/4 cup) portions in coconut oil over medium heat until bubbles form, then flip and brown.
Are 3 ingredient banana pancakes healthy?
Yes, they are generally healthy. By using whole foods like bananas and eggs, you avoid refined sugars and flours. Adding almond flour and cinnamon further increases the nutrient density while keeping the carbohydrate count low for a balanced start to the day.
Can I make banana pancakes with only 3 ingredients and no flour?
Yes, you can use only bananas and eggs, though the texture will be softer and more custard-like. Adding almond flour provides more structure and a traditional pancake crumb, which makes them easier to flip without breaking the pancake.
Is there a way to make low carb pancakes?
Use almond flour or coconut flour instead of wheat flour to reduce the starch content. Incorporating protein powder and unsweetened nut milks helps maintain a low glycemic index while ensuring the pancakes remain filling and fluffy.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
