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Keto Banana Nut Protein Pancakes

These Keto Banana Nut Protein Pancakes are a healthy, delicious brunch option that satisfies sweet cravings without the carbs.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American, Keto
Calories: 120
Ingredients Method Notes

Ingredients
  

Pancake Mixture
  • 1 cup almond flour Ensure it's finely ground for the best texture.
  • 1 scoop vanilla protein powder Use your preferred brand.
  • 1 ripe banana Not too large to avoid mushiness.
  • 2 large eggs Use as fresh as possible.
  • 1/2 cup unsweetened almond milk Regular milk is also fine.
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1-2 tbsp sweetener Adjust based on your protein powder sweetness.
  • 1/2 cup chopped walnuts Pecans or hazelnuts can be used as alternatives.

Method
 

Preparation
  1. Mash the ripe banana in a bowl until smooth.
  2. Add the eggs, almond milk, and vanilla extract to the mashed banana and mix well.
  3. In a separate bowl, combine the almond flour, protein powder, baking powder, cinnamon, and sweetener.
  4. Gradually add the dry ingredients to the wet mixture and whisk until well combined.
  5. Let the batter sit for about five minutes.
Cooking
  1. Heat a skillet over low to medium heat and add a little butter or coconut oil.
  2. Pour the batter in small circles onto the skillet.
  3. Cook until bubbles form on the top, then flip and cook for another couple of minutes.

Notes

Store leftover pancakes in an airtight container in the fridge for up to 4 days or freeze for up to a month. Reheat in the microwave or toaster.