Low-carb banana blueberry pancake

Low-carb banana blueberry pancake

A few ingredients are all you need to make this fast and delicious low-carb pancake. The sugar content is reduced when the banana is not yet very ripe, but the fiber and nutrients remain. The riper the banana, the higher the carbs. Unripe or green bananas have resistant starch that withstands digestion, acting like a soluble fiber and having less impact on blood sugar and insulin release.

Low-carb banana blueberry pancake

A few ingredients are all you need to make this fast and delicious low-carb pancake. The sugar content is reduced when the banana is not yet very ripe, but the fiber and nutrients remain. The riper the banana, the higher the carbs. Unripe or green bananas have resistant starch that withstands digestion, acting like a soluble fiber and having less impact on blood sugar and insulin release.
USMetric
1 servingservings

Ingredients

  • 1 1 medium unripe banana, mashedmedium unripe bananas, mashed
  • 2 2 large egglarge eggs
  • 1 tsp 1 tsp ground cinnamon
  • 1 tsp 1 tsp baking powder
  • ¼ tsp ¼ tsp salt
  • ½ tsp ½ tsp vanilla extract
  • 1 tbsp 1 tbsp butter, or ghee for frying
  • 1 oz. (3 tbsp) 28 g (45 ml) fresh blueberries or frozen
Serving
  • 2 tbsp 2 tbsp butter
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Instructions

  1. Mash banana with a fork or in a blender. Add eggs, cinnamon, baking powder, salt, and vanilla. Mix until it has the consistency of a batter.
  2. Heat up a skillet on medium-high heat with butter. Spoon in the batter to the size of the desired pancake – up to about 4" (10 cm) across - is easiest to flip.
  3. Before flipping while the batter is still runny, distribute a sprinkling of the berries over the pancake.
  4. When bubbling, flip over to the other side and fry until golden.
  5. Serve the hot pancakes with a dollop of butter.

Tip

Serve with whipping cream and seasonal berries of choice.

Recommended special equipment

  • Blender or food processor
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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

18 comments

  1. MARINA
    You need to review this recipe.
    1. It doesn't hold together - I had to add almond flour just to stop it from spreading like omelet
    2. 1tsp of cinnamon is extremely much. It becomes bitter and unpleasant.
    Replies: #2, #3
  2. Crystal Pullen Team Diet Doctor

    You need to review this recipe.
    1. It doesn't hold together - I had to add almond flour just to stop it from spreading like omelet
    2. 1tsp of cinnamon is extremely much. It becomes bitter and unpleasant.

    I shared your comments with our recipe team.

  3. Jill Wallentin Team Diet Doctor
    Hi Marina,
    We have tested this recipe multiple times with the same yummy result. Don't know why yours is not a success.

    The batter is not as thick as a "normal" pancake batter but the pancakes should rise a bit in the pan and the end result should look like the photo.

    The original recipe actually had twice the amount of cinnamon so I guess is a matter of taste. All of the testers (and their families) liked them. Maybe it has to do with which kind of cinnamon you use. Not sure.

    Hope you'll find another pancake recipe on our site that you will enjoy.

    Best,
    Jill

  4. Andrea
    I really liked this one!!! My son doesn’t really care for eggs and these were a hit! Using unripened bananas were key! I followed the recipe exactly and didn’t have any problems!
    Reply: #5
  5. Crystal Pullen Team Diet Doctor

    I really liked this one!!! My son doesn’t really care for eggs and these were a hit! Using unripened bananas were key! I followed the recipe exactly and didn’t have any problems!

    Thanks for sharing! I am so glad your son enjoyed them!

  6. Cristina
    This is a keeper! A hit among my kids too!
    Reply: #7
  7. Kerry Merritt Team Diet Doctor

    This is a keeper! A hit among my kids too!

    Great! So glad to hear your kids love them, too!

  8. Andrea
    Ok, so i used ripe bananas this morning and it totally fell apart. So yes! Again, unripened bananas was key!!!
    Reply: #9
  9. Crystal Pullen Team Diet Doctor

    Ok, so i used ripe bananas this morning and it totally fell apart. So yes! Again, unripened bananas was key!!!

    Yes!!! You are right about how important it is to use the unripened banana.

  10. Sergio
    Very delicious recipe! Thank you!
    Reply: #11
  11. Kerry Merritt Team Diet Doctor

    Very delicious recipe! Thank you!

    So glad you love it!

  12. Harvinder
    I love this recipe!! At first I wondered how this would work without any kind of flour, but the addition of the banana is inspired. It does run a little bit so you just need to make sure the pan is hot and theres plenty of butter and keep the sizes around 10cm as suggested. But honestly, it's SO tasty especially.

    Here are my tips
    1. Half the cinnamon amount, I found 1/2 tsp was perfect
    2. Don't use frozen berries, make sure the berries are at least room temperature before you add them. In fact, I actually cook them seperate and add them to the pancake after its been cooked as I was finding the batter didn't cook well if added whilst still runny
    3. Add LOADS of butter

    Reply: #13
  13. Kerry Merritt Team Diet Doctor

    I love this recipe!! At first I wondered how this would work without any kind of flour, but the addition of the banana is inspired. It does run a little bit so you just need to make sure the pan is hot and theres plenty of butter and keep the sizes around 10cm as suggested. But honestly, it's SO tasty especially.
    Here are my tips
    1. Half the cinnamon amount, I found 1/2 tsp was perfect
    2. Don't use frozen berries, make sure the berries are at least room temperature before you add them. In fact, I actually cook them seperate and add them to the pancake after its been cooked as I was finding the batter didn't cook well if added whilst still runny
    3. Add LOADS of butter

    Awesome! Thanks for the tips!

  14. David
    Do you think these would freeze?
    Reply: #15
  15. Kerry Merritt Team Diet Doctor

    Do you think these would freeze?

    Most likely they would be fine to freeze.

  16. Una
    Anything wth fat will freeze!
  17. Steph Edwards
    Delicious! I wasn’t sure as without any almond flour I thought “isn’t this just banana omelette?” but it worked, and actually I’m not a fan of almond flour in recipes as it always seems to catch in my throat. I halved the cinnamon and ate with crispy bacon... yum! And with the juicy blueberries and no “cakey” feel I didn’t feel the urge to drench it in maple syrup either!
    Reply: #18
  18. Kerry Merritt Team Diet Doctor

    Delicious! I wasn’t sure as without any almond flour I thought “isn’t this just banana omelette?” but it worked, and actually I’m not a fan of almond flour in recipes as it always seems to catch in my throat. I halved the cinnamon and ate with crispy bacon... yum! And with the juicy blueberries and no “cakey” feel I didn’t feel the urge to drench it in maple syrup either!

    Thanks for the review! So glad you enjoyed them!

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