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During a family holiday gathering, we decided to swap traditional recipes for healthier versions. I shared my recipe for Keto Egg Fast Banana Pancakes with Cream Cheese Icing, and everyone was skeptical at first. But after they tried it, they were amazed at how delicious and satisfying it was!
My husband Mark couldn’t believe it was low-carb, and my children Emily and Ethan couldn’t get enough of the pancakes. They were a hit with the whole family! Now, we make these pancakes for every holiday breakfast, and it has become a new tradition in our family.
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Origins of Keto Egg Fast Banana Pancakes w Cream Cheese Icing:
The Keto Egg Fast Banana Pancakes with Cream Cheese Icing recipe is a low-carb twist on a classic breakfast favorite. While the exact origins of this specific recipe are unclear, banana pancakes have been enjoyed for generations as a comforting and delicious morning meal. This keto version offers a healthier alternative for those following a low-carb or ketogenic diet, without sacrificing flavor.
Best Time to enjoy Keto Egg Fast Banana Pancakes w Cream Cheese Icing:
These Keto Egg Fast Banana Pancakes with Cream Cheese Icing are perfect for a cozy weekend brunch or a special breakfast treat. Enjoy them year-round, but they are especially delightful during the fall when ripe bananas are plentiful. This recipe is a great way to start your day with a sweet and satisfying meal that won’t derail your healthy eating goals.
Perfect Food Pairings with Keto Egg Fast Banana Pancakes w Cream Cheese Icing:
Pair these Keto Egg Fast Banana Pancakes with Cream Cheese Icing with a side of crispy bacon or fresh berries for a well-rounded breakfast. A hot cup of coffee or herbal tea complements the sweetness of the pancakes perfectly. For a low-carb option, serve with sugar-free syrup or whipped cream. Get creative with your toppings and enjoy a delicious and satisfying meal.
Tips and Tricks to prepare Keto Egg Fast Banana Pancakes w Cream Cheese Icing:
– Use ripe bananas for the best flavor and sweetness.
– Make sure to blend the ingredients thoroughly for a smooth batter.
– Cook the pancakes on a well-greased pan over low heat to prevent burning.
– Feel free to customize the icing with different flavors, such as cinnamon or vanilla extract.
– Double the recipe and freeze leftover pancakes for a quick and easy breakfast option.
Let’s get Started!
Indulge in the delicious flavors of these Keto Egg Fast Banana Pancakes with Cream Cheese Icing and treat yourself to a guilt-free breakfast. Whether you’re following a low-carb lifestyle or simply looking for a new twist on a classic dish, this recipe is sure to satisfy your cravings. Embrace the joy of cooking and enjoy the process of creating something delicious and nutritious for yourself and your loved ones.
Ingredients
- Raw egg ()
- Cream cheese ()
- Salt ()
- Liquid stevia ()
- Vanilla extract ()
- Banana Extract ()
- Coconut oil ()
- Cream cheese ()
- Butter, unsalted ()
- Icing Sugar Replacement ()
- Liquid stevia ()
- Vanilla extract ()
Instructions
- To make the pancake batter, blend eggs, cold cream cheese, salt, liquid stevia, vanilla extract, and banana-flavored extract in a food processor or good-quality blender. Blend until the batter is pale yellow, free of lumps, and frothy. You may need to scrape down the batter and blend two or three times to achieve this. Pour the batter into a pitcher, large measuring cup, or another container you can use for pouring the batter.
- Choose a non-stick or cast-iron skillet to cook the pancakes. Melt a ½ teaspoon of coconut oil per pancake in the skillet (you may choose to make one at a time or multiple at once). When the oil is heated on medium heat, pour a ¼ cup of pancake batter per serving in the skillet. As the batter starts to cook, you can gently reshape it into a circle with a spatula. Let the batter cook on one side, adjusting the heat as necessary, until the pancake turns golden brown and naturally releases from the pan.
- Use your spatula to flip the pancake over to complete cooking on the other side. Repeat the process until all pancakes are made. Set the pancakes aside to cool while you make the cream cheese icing. For the icing, you may bring the cream cheese needed to room temperature, unlike the pancake batter. Blend the cream cheese in a stand mixer until it’s soft and smooth, scraping down the mixing bowl and blending as needed. Next, blend cold butter into the cream cheese at a high speed until the two fats combine.
- Blend the remaining ingredients into the cream cheese and butter until the cream cheese icing comes together in a smooth, creamy consistency. Spread the icing over the warm banana pancakes (about ½ ounce icing per serving). Each serving contains about ¾ egg, ½ tablespoon fat, and ¾ ounce cheese. You may garnish the completed pancakes with sprinkles of cinnamon or pumpkin spice seasoning to complete your meal.
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Nutrients
Protein: 6g
Fat: 17g
Total Carbs: 2g
Net Carbs: 2g
Calories: 183 KCal
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