Keto banana pancakes are a dream come true. These delicious grain-free pancakes are fluffy and light, with a rich banana flavor. Add some sugar-free chocolate chips for a delicious breakfast treat!
They’re a fun twist on coconut flour pancakes that the whole family will love.
Before you panic, let me assure you that these keto banana pancakes are not made with any real bananas. They do not contain even a smidge of actual banana. These keto pancakes are brought to you by the magic of banana extract.
Thank goodness for flavorings and extracts, as they let those of us who adhere to a true keto diet enjoy some of our old favorites. I have a baking cabinet full of such magical substances.
They really do make the keto lifestyle so much more fun. And doable!
Are bananas keto friendly?
I am not one to declare that a food is or isn’t keto. After all, I’m the nut job who created a keto peach ice cream recipe.
However, a single banana comes in at 30g of carbs per serving, so unless you can limit yourself to a small bite, bananas are not a great choice for a low carb or keto diet.
I recently came across a recipe that claimed to be keto and was made with real bananas. Not just a little bit but two whole bananas for four servings – which amounts to about 15g of carbs per serving. The end result? Not even a little bit keto.
It was all I could do not to become the keto police and perform a citizen’s arrest!
Inspiration works in mysterious ways. I created some keto banana muffins last year and I had a bit of a fiasco when baking them.
I knocked one of my muffin pans against the oven door as I was getting them in, and a good portion of the batter spilled to the bottom of the oven.
As my husband and I scrambled to clean up and get the rest of the muffins baked, he said that the spilled batter looked and smelled like banana pancakes.
And so keto banana pancakes were born!
How to make keto banana pancakes
Ready for a super easy keto breakfast recipe? Here are my best tips for getting it right:
- Use a blender. It makes your batter more cohesive and also makes the pancakes fluffier.
- Blend wet ingredients first. I find that it’s easier to get a nice smooth batter when you blend the eggs and liquids first, and then add the dry ingredients.
- Stir in the chocolate chips by hand. You don’t want to blend these!
- Keep the pancakes small. Keto pancakes are hard to flip at the best of times. Keep them 3 to 4 inches in diameter to make it easier.
- Wait for the bubbles. As with conventional pancakes, a few bubbles on the top of the pancakes help you tell when they are ready to be flipped. The uncooked side should look a bit dry as well.
- Chocolate chips are optional. But they make them extra tasty!
- Serve with butter and syrup! You’ve got lots of great options for syrup. ChoczZero has some fabulous pancake syrups and I also like the ones from All-U-Lose.
Make ahead keto breakfast
These pancakes are a great option for meal prep. You can make them ahead and store them in the fridge in a covered container for up to 5 days.
They can also be frozen for several months. Simply thaw them and then gently re-warm in the oven or in the microwave.
More make-ahead keto breakfast recipes
- Baked Keto Oatmeal
- Very Berry Keto Granola
- Keto Pumpkin French Toast Sticks
- Keto Sheet Pan Pancakes
- Bacon Cheddar Breakfast Casserole
- Lemon Blueberry Scones
Keto Banana Pancakes
- In a large blender, combine the eggs, water, banana extract, and vanilla extract. Blend to combine.
- Add the coconut flour, sweetener, collagen peptides, baking powder, and salt and blend until smooth, then add the melted butter and blend again. Stir the chocolate chips in by hand.
- Heat a griddle or large skillet over medium low heat. Brush lightly with oil or melted butter.
- Use about 3 tablespoon of the batter per pancake, making them no larger than 3 to 4 inches in diameter. Cook until small bubbles appear on the top and the bottom is set and golden brown, about 3 minutes.
- Wiggle a thin spatula or pancake flipper underneath each pancake and flip quickly and carefully. Cook until the second side is golden brown, another 3 to 4 minutes.