Keto Banana Oat Pancakes

Discover a delightful low-carb twist on a breakfast classic with these Keto Banana Oat Pancakes, a perfect fusion of fluffy texture and irresistible flavor. Crafted with almond and coconut flours, these pancakes pack a nutritious punch while staying gluten-free and keto-friendly. A hint of banana extract delivers that comforting banana flavor without the carbs, while a touch of old-fashioned oats adds a subtle heartiness, keeping the recipe low-carb compliant. With eggs and unsweetened almond milk creating a perfectly creamy batter, these pancakes cook up golden and tender, ready to be topped with your favorite keto-friendly additions like sugar-free syrup, fresh berries, or chopped nuts. Quick to prepare in just 25 minutes, this recipe is ideal for busy mornings or relaxed weekend brunches, delivering indulgence without compromise.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 large Eggs
• 0.5 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Banana extract
• 2 tablespoons Low-carb sweetener (e.g., erythritol)
• 2 tablespoons Old-fashioned oats
• 2 tablespoons Butter or coconut oil

Directions

Step 1

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.

Step 2

In another bowl, beat the eggs, then add the almond milk, vanilla extract, banana extract, and low-carb sweetener. Mix until smooth.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 4

Fold in the old-fashioned oats gently until evenly distributed through the batter. Let the batter rest for 5 minutes to thicken.

Step 5

In a non-stick skillet, heat a little butter or coconut oil over medium heat.

Step 6

Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread gently to form an even circle.

Step 7

Cook for about 3 minutes on the first side, or until the edges start to set and bubbles form on the surface.

Step 8

Flip the pancakes carefully and cook for another 2 minutes on the other side until golden brown and cooked through.

Step 9

Transfer the pancakes to a plate and cover to keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.

Step 10

Serve the pancakes hot with your choice of keto-friendly toppings, such as sugar-free syrup, nuts, or berries.

Nutrition Facts

Serving size	(508.8g)

Amount per serving	% Daily Value*
Calories	1180.4

Total Fat 94.6g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 806mg	0%
Sodium 1417.1mg	0%
Total Carbohydrate 65.6g	0%
Dietary Fiber 17.5g	0%
Total Sugars 6.1g
Protein 50.9g	0%

Vitamin D 225.9IU	0%
Calcium 543.8mg	0%
Iron 8.6mg	0%
Potassium 470.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.6%

Protein: 15.5%

Carbs: 19.9%