LOW-CARB BANANA PANCAKES

So, you want to make low-carb banana pancakes! Eating low-carb isn’t always the easiest decision to make, especially with all the assumptions that accompany it. Some assume that eating low-carb means letting go of delicious, sweet, comfort foods. But that’s just not true!

There are so many delicious low-carb options that taste just as good, if not better than regular less-healthy food options. Our journey has taken us through many great culinary experiences, including low-carb recipes. Through it all, we have found that a well-balanced diet of nutritious ingredients makes us feel good every time.

WHY EAT LOW-CARB BANANA PANCAKES?

To us, pancakes are just a natural part of breakfast life. We can’t live without them! But when our eating lifestyles (food-styles?) call for us to make different choices for cleaner eating, we face letting go of the less-healthy foods. We totally support that. What we don’t support is eliminating pancakes all together!

On our ever-expanding journey, we found a way to hold on to our pancakes — and in a healthy way too! With no added, refined sugars and no glutenous flour, we used just 4 ingredients to make the most delicious stack of low-carb pancakes you’ll ever eat! So, pull up a chair and enjoy a stack of protein, potassium and fiber-rich pancakes that require no apologies.

So how do we do it? We combined sweet bananas with protein rich eggs and a little natural flavoring! That’s all it takes to have a moist and sweet pancake that is sure to curb all your breakfast cravings.

HOW TO MAKE LOW-CARB BANANA PANCAKES

Bananas – Not only do bananas add an amazing flavor to pancakes, but they are also our source for natural sweetness. This means we won’t have to add any refined sugars to have a great pancake. Bananas are also high in fiber and are a great source of potassium.

Utopihen Pasture Raised Eggs – Eggs are near and dear to our hearts, as you well know. And who can blame us, especially when they are the main reason we can eat pancakes in a low-carb fashion. Utopihen Pasture Raised Eggs are the binder in this recipe. They hold all our ingredients together in a way that maintains the moist, fluffy attributes of a perfect pancake. But we love them for so much more than that!

Our eggs come from hens who are pasture-raised. Studies have proven that eggs from pasture raised hens are healthier, and research shows their eggs are too. Compared to conventional eggs, pasture raised eggs have:

1/4 less saturated fat
2X more omega-3 fatty acids
3X more vitamin D
7X more beta-carotene

Now that is something to be proud of — not just for us, but for you too. Each time you crack open a Utopihen Pasture Raised Egg you can feel confident knowing that your family is getting an even more nutrient dense meal than they would with a conventional egg. We believe that adding Utopihen Pasture Raised Eggs into your diet is a great start to making nutritious eating choices.

Cinnamon – Every recipe needs a little spice, and cinnamon is the way to go here. The sweet taste of bananas mixed with the savory sprinkling of cinnamon is reminiscent of grandma’s homemade banana bread.

Vanilla – We like to think of vanilla as the little black dress of the flavor world. It perfectly compliments everything it’s added to.

TIPS FOR MAKING GREAT LOW-CARB BANANA PANCAKES

Make sure to oil your pan. As the ingredients start to cook and the bananas start to caramelize, these pancakes are prone to sticking if the pan is not oiled enough. Also oil in-between batches as needed.
When mashing your bananas, it’s up to you how smooth or chunky you want your pancakes. We like a mix of half mashed and half chunky.
Your pan should be hot. However, unlike traditional pancakes, we find that these pancakes cook up best at medium heat or little below.
We found the best results cooking at about 1 minute and 30 seconds on each side gave us a nice deep golden-brown pancake.
These pancakes are sweet on their own. However, if you find you still want a little drizzle of something we recommend honey.
The texture of these pancakes is super moist. They are not cake like due to the absence of flour.
Note that these pancakes are flatter than a traditional pancake.

Q&A

Can I add nuts to my pancakes? Yes, we recommend pecans, walnuts or almonds.
Can I add blueberries to my pancakes? Yes, we recommend placing them on top of the batter once you scoop it into the pan.
What is the best way to scoop the batter? We used a 1/4 cup measuring cup so we have evenly sized pancakes.
Why are the edges browning a deeper color than traditional pancakes? The sugars in the bananas are caramelizing as they cook. If you feel the browning is happening too quickly you can reduce your heat. Also periodically flipping your pancakes while they cook will assist with this as well.