Maple Banana Chocolate Chip Pancakes are the best, fluffiest pancakes you will ever have! Bonus: The pancakes are low carb, grain free & gluten free, sugar free and keto friendly!
Full of flavour but low in carbs. Rather than use traditional banana that has 26g of carbs, we substituted with Keto Chow Banana and added OliveNation Maple Extract for a treat without the sugar!
To make things even tastier, we sprinkled in some sugar free chocolate chips from Evolved for a touch of sweetness. Check out how to make these banana chocolate chip pancakes that are great for a Keto breakfast, brunch, or even dessert!
Ingredient Notes
Good Dee's Pancake Mix - makes pancakes that are perfectly light and fluffy, easy to make and mess free. This mix has all the ingredients to make pancakes so you don't need to add any baking powder or baking soda.
Keto Chow Banana Flavour - if you are crazy for bananas this will hit the spot cuz this ish is bananas - B A N A N A S!
Eggs - keeping everything together we add eggs to the pancake mixture.
Coconut Oil - helps to give the pancakes a crispier edge while giving a hint of coconut flavour. Alternatively you could use cooking spray to grease the pan.
Heavy Whipping Cream - Giving these fluffy pancakes a rich texture.
Coco Polo Chocolate Chips - high-quality chocolate you’ll feel good about, without any added sugar and stevia-options.
OliveNation Maple or Banana Extract - OliveNation has the most delicious high quality extracts we could find! Adding a 1/4 tsp of vanilla extract is also optional.
Step by Step Instructions
Super simple recipe with only 5 steps!
STEP 1: Combine all wet ingredients into a large mixing bowl and mix until well combined.
STEP 2: Add in dry ingredients and mix well
STEP 3: In a pan, over medium heat, melt coconut oil and place a large tablespoon amount of mixture into the pan. (about 3 minutes, 6 minutes total time per pancake)
STEP 4: Flip after one side is slightly golden brown
STEP 5: Set aside to cool slightly and then enjoy!
Recipe Tips
Top Tip: before dropping the pancake mix onto the pan, make sure it is hot by sprinkling drops of water to see if it sizzles.
Serving: serve with a side of fresh berries, scrambled eggs, bacon, sausage links and a dollop of whipped cream. Don't forget to add some sugar free maple syrup and a pad of butter.
Storage: if you have any leftovers you can store them in an airtight container in the fridge for up to 3 days. Warm up on a frying pan on low heat for 3-4 minutes.
Recipe Variations
Banana Pancakes - If you are not concerned about the carbs in bananas, smash up a some ripe bananas and add them to the pancake batter. (1/2 banana will work)
Blueberry Pancakes - swap the chocolate chips for some blueberries while still keeping it low carb.
Cinnamon - why not add a sprinkle of Burlap and Barrels Royal Cinnamon over the pancakes to help lower those blood sugars.
Frequently Asked Questions?
Can diabetics eat pancakes?
All foods tend to affect everyone differently and therefore that is a tough question to ask. However, these pancakes are made with ingredients that are not likely to increase blood sugars like almond flour, flavour extracts and unsweetened chocolates. For individual results it is best to check your blood sugars after consuming a pancake to see how it affects you personally.
What makes the pancake fluffy?
When the almond flour is mixed with the baking powder it helps to create bubbles when heated which in turn allows the pancakes to rise and stay fluffy.
What does egg to do pancakes?
Eggs provide the additional structure to the pancakes and support the bubbles that allow the pancakes to rise.
Other recipe you might enjoy
- Raspberry Cheesecake
- Maple Banana Chocolate Chip Pancakes
- Strawberry Coconut Donuts
- Mint Chocolate Cookie Dough Bites