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Low carb banana blueberry pancake

Ingredients (1 serving)

  • 1 medium unripe banana, mashed
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 1 tbsp butter, or ghee for frying
  • 1 oz. (3 tbsp) fresh blueberries or frozen
  • 2 tbsp butter


  1. Mash banana with a fork or in a blender. Add eggs, cinnamon, baking powder, salt, and vanilla. Mix until combined and has the consistency of batter.
  2. Heat a skillet over medium-high heat with butter. When the pan is hot, spoon the batter into the pan to the size of the desired pancake – up to about 4″ (10 cm) in diameter is easiest to flip.
  3. Before flipping, and while the batter is still runny on top, sprinkle some berries onto the pancake.
  4. When bubbles appear on the top of the pancake, flip it over and fry until golden on the underside as well.
  5. Serve the hot pancakes with a dollop of butter.


Serve with whipped cream and seasonal berries of choice.

These freeze well so double up the batch! Freeze in a resealable bag with a square of parchment paper between each pancake. These can be reheated in a frying pan from frozen, or in the microwave.

Recommended special equipment

Blender or food processor

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