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Low carb (good carb) banana pancakes are my go to when our bananas are looking sad.  I also like to freeze them for protein shakes and smoothies. But for the sake of never ending breakfast during this quarantine we’ll focus on pancakes.  This recipe typically makes 4-5 pancakes. Don’t expect to feed more than 2 people. Double the recipe! I like mine with peanut butter but allergies are real (my daughter is allergic to nuts).  I’ve listed PB as optional. Chocolate chips are great too especially if you’re counting carbs (#macros) and not a fan of sugar free syrup.  


2 small-medium bananas (1 large will work too)

2 eggs

1/2 cup instant oats

1 teaspoon vanilla extract

Dash of cinnamon

1 tablespoon olive oil, cooking spray or butter (whatever oil you cook with)


Dash of salt

Peanut Butter (spoonful)

Chocolate chips (spoonful)


Mash bananas with a fork. Add eggs, vanilla extract, oatmeal followed by cinnamon. Mix.

Let your batter sit for a minute while you prep a large skillet at medium heat.  Test heat with a dash of EVOO or butter. If it sizzles you’re good to go. Add butter (I use butter) swirl around the pan and add about ⅓ cup of batter for one pancake.  Cook for 2-4 minutes. Aim for golden brown and enough firmness to flip. Flip and cook for an additional 2-3 minutes. If you’re not worried about fat, feel free to add bits of butter to the pan before cooking each pancake.   



I am not a chef or a professional. I’m just a mom/wife cooking 3 meals a day during this quarantine.  


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