Servings: 2 (6 small pancakes)
Total Time: 10 minutes
Difficulty: Easy
Calories: ~110 per serving (3 pancakes)
Macros (per serving):
Protein: 16g | Net Carbs: 4g | Fat: 4g | Fiber: 2g
Intro
These keto banana pancakes give you all the cozy breakfast vibes you crave — fluffy texture, sweet banana flavor, and a satisfying protein boost — without loading up on carbs or sugar. They’re perfect for busy mornings, weekend brunch, or any time you want a healthier twist on a classic comfort food.
Instead of bananas (which are too high in carbs for keto), we use naturally flavored banana extract and creamy cottage cheese to keep things delicious, low carb, and Weight Watchers friendly. Plus, each serving delivers a strong dose of protein to keep you energized all day.
You’ll love how quick, nourishing, and macro-balanced these high-protein keto pancakes are — ready in just 10 minutes!
Look at the Recipe
• Light, fluffy pancakes that look and feel like the real deal
• Naturally sweet banana flavor with a touch of warmth from cinnamon
• Low carb, high protein, and WW-approved
Ingredients Needed
• 1/2 cup low-fat cottage cheese
• 2 large eggs
• 2 tbsp almond flour
• 1 tsp banana extract
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• Pinch of salt
Optional toppings (diet friendly):
• Sugar-free maple syrup
• A few sliced strawberries
• Whipped cream (no-sugar-added)
How to Make Our Keto Banana Pancakes
- Blend ingredients: Add cottage cheese, eggs, almond flour, banana extract, baking powder, cinnamon, and salt to a blender. Blend until smooth and creamy.
- Heat your pan: Warm a nonstick skillet over medium heat and lightly coat with cooking spray or a tiny swipe of butter.
- Cook pancakes: Pour small rounds of batter into the pan. Cook 2–3 minutes per side, flipping when bubbles form and edges look set.
- Serve warm: Top with sugar-free syrup or a sprinkle of fresh berries for extra flavor without the carbs.
These pancakes keep carbs low and protein high — perfect for keto and Weight Watchers mornings.
Storage & Serving Suggestions
• Refrigerate: Store leftovers in an airtight container up to 4 days
• Freeze: Freeze with parchment between each pancake up to 2 months
• Reheat: Microwave 15–20 seconds or warm in a skillet
• Serve with: Turkey bacon or Greek yogurt for an extra protein hit
Tips & FAQs
Can I use real bananas?
Not if you want to keep it keto. Bananas are high in natural sugars and carbs.
Can I use protein powder?
Yes! Replace 1 tbsp almond flour with 1 tbsp vanilla whey or egg white protein to boost protein even more.
Batter too thin?
Blend in another teaspoon of almond flour until thicker.
Can I make them dairy-free?
Try dairy-free cottage cheese or swap for 3 tbsp coconut cream — but protein content will drop
