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Recipes

Low Carb Banana Cinnamon Pancake Recipe (Flourless)

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I’m constantly amazed by just how many different ways there are to make paleo-friendly versions of some of my favorite carb-heavy meals. Pancakes are a perfect example of this. They’re one of those foods that you wouldn’t think would be a good fit for the paleo diet at first, but the truth is, there are so many fantastic substitutions you can do to make it paleo. You just have to get a bit creative with the ingredients you use. Out with the refined wheat flour (which has been shown to cause inflammation—no thanks!), and in with the fiber-rich and paleo-friendly alternatives like flaxseed meal. Simply add in a few classic extras like a banana and cinnamon, and you’re left with one of the best pancake recipes. Use this as a base to build upon or serve as is—whatever works for you!

Low Carb Banana Cinnamon Pancake
Serving Size
1
Calories/Serving
145

Low Carb Banana Cinnamon Pancake

Low Carb Banana Cinnamon Pancake

Low Carb Banana Cinnamon Pancake

Low Carb Banana Cinnamon Pancake

View More Paleo Banana Pancake Recipes:

Incredible Blueberry Banana Pancakes
Easy Paleo Banana Bread Pancakes
Addictive Paleo Bananas Foster Pancakes
Flourless Paleo Banana Chocolate Chip Pancakes
Crave-worthy Banana Oatmeal Pancakes
2-Ingredient Paleo Banana Egg Pancakes


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Ingredients

    • 2 egg whites
    • 1 tbsp unsweetened almond milk
    • ½ medium banana
    • 2 tbsp finely ground flaxseed
    • ½ tsp ground cinnamon

Directions

  1. In a bowl, place the ground flaxseed and cinnamon and mix to combine. Set aside.
  2. In another bowl, mash the banana with a fork until completely smooth.
  3. Add the egg whites and almond milk.
  4. Using an electric mixer, beat until the mixture triples in volume.
  5. Slowly add the flaxseed mixture to the egg white mixture and beat to combine.
  6. Lightly grease a non stick skillet with coconut oil.
  7. Heat the skillet over medium low heat until hot.
  8. Drop ¼ cup of batter for each pancake onto the hot skillet.
  9. Cook until small bubbles begin to form on the top.
  10. Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
  11. Serve warm.

Servings

Serving Size

1

Servings/Recipe

1

Nutrition Information

Calories

145

Carbohydrates

19.1 g

Fat

5 g

Sugar

7.6 g

Protein

9.5 g

Fiber

6.3 g

Calories 145 kcal
Potassium 312.9 mg
Vitamin A 2 µg
Vitamin C 5.2 mg
Folic Acid (B9) 14.6 µg
Sodium 99 mg

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