These low-carb pancakes are very easy to make and will keep hunger away for a long time. But that’s not all, they’re also loaded with healthy nutrients to keep you thriving. Did I mention they are topped with chocolate and cashew butter?
Here are a few reasons why I like these pancakes. They’re:
Low in carbs
Always gluten free
Always refined sugar free
These pancakes will literally be ready in 30 minutes or less, they don’t requires too many ingredients and certainly don’t require any special cooking skills. You’ll need a quality skillet or a pan that you can rely on, a few eggs, a few bananas, a chunk of real butter and spices. That’s it and nothing more! I’ve told you they’re pretty easy to make.
I topped them with my favorite cashew butter and dark chocolate. Other kinds of nut butters will work just as good, almond butter and hazelnut butter are my other favorites.
Here are a few ideas when to make and/or serve these pancakes:
- When you want a quick dessert that’s not loaded with sugar.
- When you have unexpected guests and want to surprise them.
- As a recovery meal after your workout session or after a run.
- As a simple yet satisfying breakfast, lunch or even for dinner.
- When you have eggs and bananas and want to try a new recipe.
I hope you’ll like them as much as I do – let me know what you think in the comments. And if you share a photo on Instagram, don’t forget to tag it #refreshmyhealth so I can see what you came up with. Enjoy your pancakes!
For other delicious breakfast ideas, check out these recipes:
Have you made banana and egg pancakes before? Would you give this recipe a go? Share your opinion below.
Low-Carb Pancakes With Chocolate And Cashew Butter
- 9 eggs
- 3 big bananas (peeled and sliced)
- 1 tsp vanilla powder
- 1 tsp cinnamon powder
- 6 tsp butter (for cooking)
- 50 g dark chocolate (85%, melted)
- 100 g cashew butter
- Prepare your bananas: peel, slice and, using a big fork, mash them into a puree.
- In a medium bowl, add eggs, mashed bananas, vanilla and cinnamon. Using a whisker or a fork, mix all the ingredients until well combined.
- Preheat cast iron skillet and melt 1/2 tsp of butter. Note that we’ll be cooking each pancake into about 1/2 tsp of butter.
- Using a medium ladle, add your first pancake into the skillet.
- Cook on small heat until lightly brown on one side, then carefully flip using a silicone spatula.
- Continue cooking on the other side until done, making sure not to burn the pancake.
- Once done, using the same silicone spatula remove pancake from skillet.
- Repeat from #3 until the entire batter is gone, making sure to add 1/2 tsp of butter before cooking each pancake.