Keto Banana Nut Protein Pancakes are for those mornings when your stomach won’t stop rumbling but you still want to keep things healthy. Ever wake up craving something sweet and fluffy, but without blowing your carb count out of the water? Yeah, been there more times than I can count. These pancakes seriously saved my Saturday brunch routine. They taste like the real deal. My family could not tell the difference (no joke), and they even asked for seconds. If you want a recipe that doesn’t involve a gazillion steps or weird ingredients, you’re going to love this one. 
What You Will Need
To make these Keto Banana Nut Protein Pancakes, you actually do not need to go raiding a specialty store. Most of these goodies are probably hanging out in your kitchen already. Grab some almond flour (I usually have an opened bag sitting around), a scoop of vanilla protein powder, and a ripe banana. Not a huge one, trust me, otherwise it gets kind of mushy.
Toss in some eggs, a splash of unsweetened almond milk (regular milk works too if that’s your thing), and chopped walnuts for crunch. You’ll want a little baking powder to give ‘em lift, and cinnamon for warmth. Oh, and a sprinkle of sweetener if your protein powder isn’t too sweet already. If you can whisk and mash, you’re halfway done.
I once tried to substitute the walnuts with pecans… close enough, right? Turns out, delicious, but a little too soft for my liking. Stick with walnuts, or if you must, hazelnuts are another decent backup. The classic banana-walnut combo is tough to beat though! 
How To Make Banana Protein Pancakes
First thing, mash up that banana. It doesn’t need to look pretty. Then, toss all the wet ingredients (eggs, milk, banana, a little vanilla extract if you’re feeling fancy) in a bowl. Mix well. Next, add your dry stuff. That’s the almond flour, protein powder, baking powder, cinnamon, and sweetener.
Give it a good whisk until combined. Let it sit for a hot minute (about five minutes). Almond flour likes a little soak time so things don’t fall apart. Heat up your skillet with a smidge of butter or coconut oil. Pour the batter in small circles. Go slow here — tiny pancakes are easier to flip and they cook nice and even.
Cook on low-ish heat. Wait until you see bubbles on the top, then flip. Only takes a couple minutes each side. That’s it. Heck, I’ve even tossed a few chocolate chips in on cheat days.
“I was skeptical, but honestly these are the best keto pancakes I’ve tasted. Actually fluffy! Will be making again.” — actual feedback from my notoriously picky sister.
How to Store Them
Okay, so maybe you went a little overboard and made too many pancakes (no judgment). Let those Keto Banana Nut Protein Pancakes cool down first. Then, stack them between parchment paper and plop them in an airtight container.
Stick them in the fridge. They’ll survive about four days just chilling there. Want to keep them longer? Move ‘em to the freezer. They last a month, or longer, but honestly mine never make it that long. Just reheat in the microwave or—if you’re a crispy-edge lover—the toaster. Still tastes great.
I used to toss leftovers, until I learned how darn easy reheating is. Now I make a big batch almost every week. Highly recommend for busy mornings.
Don’t Forget the Toppings!
Now for the fun part. Toppings! I always say a pancake’s not finished till it’s got a hat. Here are a few ideas I love:
- A dollop of whipped cream or Greek yogurt for creaminess.
- Chopped walnuts and sliced banana (I know, not super keto, but just a little? Live a little).
- Sugar-free syrup or a drizzle of almond butter. Both, honestly, can’t go wrong.
- Sometimes I go wild and sprinkle on a few sugar-free chocolate chips.
Toppings take these Keto Banana Nut Protein Pancakes from tasty to straight up five-star restaurant level. My kids pile on whatever is within arm’s reach. No complaints yet.
How to Meal Prep Protein Pancakes
Meal prepping Keto Banana Nut Protein Pancakes is the best decision you’ll make this week, hand to heart. I usually double my batch on Sunday night, and stash stacks in the fridge for those groggy weekday mornings. They do not dry out or turn into hockey pucks like some pancakes I’ve tried.
Cover them tightly, then just grab and go. If you’re in a super rush, wrap one in a napkin and eat it on the bus (or in your car, but don’t tell anyone I said that). They hold up better than breakfast bars. I even take them with me post-gym sometimes. Add a smear of peanut butter if you’re super hungry.
You can change up the nuts, swap the banana for pumpkin in the fall, or try chocolate protein powder instead of vanilla. The pancake police aren’t coming for you. Customize away. The base recipe just works, every single time.
Common Questions
Q: Can I make these pancakes dairy-free?
Yeah, just use coconut oil instead of butter, and double check your protein powder is dairy-free.
Q: Are these safe for kids?
Absolutely! Mine beg for these all the time and there are no funky ingredients.
Q: Can I use a different nut besides walnuts?
Sure thing. Pecans or hazelnuts are good friends—just chop them up small.
Q: What if I do not have almond flour?
You can try coconut flour, but you’ll want way less (it’s super thirsty). Otherwise, almond flour is best for texture.
Q: How do you keep the pancakes from sticking?
Don’t skimp on greasing your pan and make sure it’s hot before pouring the batter.
Pancake Perfection is Closer Than You Think
All right, you made it to the end—gold star for you. If you’ve ever been let down by weird keto pancake recipes, these Keto Banana Nut Protein Pancakes will honestly surprise you. Seriously, give them a whirl (maybe double up for leftovers). For anyone wanting even more variety, check out some “Light & Fluffy Banana Protein Pancakes – Low-Carb Breakfast” and super good “Banana Nut Protein Pancakes” recipes out there.
You’re just a few easy steps from sweet, nutty, protein-packed breakfast heaven. What are you waiting for? Go make a stack and see for yourself how awesome breakfast can really be on keto.
Keto Banana Nut Protein Pancakes
Ingredients
Method
- Mash the ripe banana in a bowl until smooth.
- Add the eggs, almond milk, and vanilla extract to the mashed banana and mix well.
- In a separate bowl, combine the almond flour, protein powder, baking powder, cinnamon, and sweetener.
- Gradually add the dry ingredients to the wet mixture and whisk until well combined.
- Let the batter sit for about five minutes.
- Heat a skillet over low to medium heat and add a little butter or coconut oil.
- Pour the batter in small circles onto the skillet.
- Cook until bubbles form on the top, then flip and cook for another couple of minutes.
