Slow Carb Banana Flour Pancakes

Ingredients

• 1 cup banana flour
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 tablespoon coconut oil (for cooking)
• 1/2 cup macadamia nuts
• 1/4 cup coconut cream
• 2 tablespoons powdered erythritol (optional, for sweetness)
• 1/4 cup chocolate-covered espresso beans

Instructions

1. Whisk banana flour, baking soda, cinnamon, and salt in a bowl.
2. In a second bowl, whisk eggs and almond milk until smooth. Stir the wet ingredients into the dry ingredients until a thick batter forms.
3. Let the batter rest for 5 minutes. If it becomes too thick, add 1–2 tablespoons more almond milk.
4. Heat a skillet over medium-low heat and add a thin layer of coconut oil. Scoop small pancakes into the pan.
5. Cook 2–3 minutes per side, flipping when the edges look set and bubbles appear on top.
6. Mix coconut cream with powdered erythritol if using. Top pancakes with macadamia nuts and coconut cream.

Nutrition per serving

Calories, macros, and macro split are approximate per 1 serving (about 115g). Net carbs = total carbs minus fiber.

Fits this plan because…

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