August 21 2020 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Naomi Sherman![Naomi Sherman]()
, inspired by Dr. Tony Hampton![Dr. Tony Hampton]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast
, photo by Naomi Sherman
, inspired by Dr. Tony Hampton
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast Low carb banana blueberry pancake
A few ingredients are all you need to make these fast and delicious low carb pancakes. The less ripe the banana, the lower the sugar — and therefore carb — content. Either way, you'll get all the good fiber and valuable nutrients. Unripe or green bananas contain resistant starches that withstands digestion, acting like soluble fiber and having less impact on blood sugar and insulin release. So let's get flipping!
USMetric
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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Making low carb simple
Instructions
- Mash banana with a fork or in a blender. Add eggs, cinnamon, baking powder, salt, and vanilla. Mix until combined and has the consistency of batter.
- Heat a skillet over medium-high heat with butter. When the pan is hot, spoon the batter into the pan to the size of the desired pancake – up to about 4" (10 cm) in diameter is easiest to flip.
- Before flipping, and while the batter is still runny on top, sprinkle some berries onto the pancake.
- When bubbles appear on the top of the pancake, flip it over and fry until golden on the underside as well.
- Serve the hot pancakes with a dollop of butter.
Tip
Serve with whipped cream and seasonal berries of choice.
These freeze well so double up the batch! Freeze in a resealable bag with a square of parchment paper between each pancake. These can be reheated in a frying pan from frozen, or in the microwave.
Recommended special equipment
Blender or food processor
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.
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
Thanks for sharing! I am so glad your son enjoyed them!
Great! So glad to hear your kids love them, too!
Yes!!! You are right about how important it is to use the unripened banana.
So glad you love it!
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!
Most likely they would be fine to freeze.
Thanks for the review! So glad you enjoyed them!
The frozen banana could have taken longer to heat up and kept the batter cooler while the bottom of the pancake cooked. You can thaw the banana first or turn the heat down so the bottom cooks slower while the banana thaws as you cook.
This is one of our liberal low carb recipes. A liberal low carb diet can include 50-100 grams per day. Here's more info! https://www.dietdoctor.com/low-carb/how-low-carb-is-low-carb