Who doesn’t like pancakes? Better yet, how would you like it if your banana pancakes were sugar-free, almost zero carb, and keto friendly? With a hint of cinnamon spice, here’s something to do with your old, browning bananas for those days when you don’t want to turn them into a carby-sugary loaf of banana bread, Although I am a huge fan of banana bread myself, there’s sometimes a time and a place. So when you feel like a quick, sweet breakfast, throw this together and you’re on your way! Lovely to enjoy with fresh fruit toppings (Strawberries! Blueberries! Raspberries!), but I like them just as they are with some fresh whipped cream. They are absolutely delicious!
The trick to these is using your blender or food processes. The batter will become just wet and creamy enough that it adheres together perfectly, more than a mixer or whisk. It’ll also help break down the banana so you don’t get any chunks, and it’ll work add a gooey, syrupy sweetness to your pancakes without added sugar!
The next thing that makes these banana pancakes keto friendly is the added fats to it. The cream cheese will set it off – as you know, the best way to bring out natural sweetness is to balance it out with a contrast of saltiness. Other than that, I made these in pure butter! Yes, a good dollop of butter in your pan will make bring the taste to the next level and bring your fat levels up.
Now, when I made this recipe, I made them itty bitty. Because I like cute things and I wanted a nice late morning breakfast. But I’ve doubled the amounts here for you to make full sized pancakes.
However, one day… juuuust one day! I recommend you make them into these little mini-pancakes. They taste just the same but they’ll make you happy. I can’t explain it. Cute little things are just like that.
Let’s jump into the recipe!