15 minute Low Carb Pancakes

15 minute Low Carb Pancakes

Keto/Banting (also vegan friendly!) Pancakes

These absolutely delicious and super easy low carb pancakes will definitely not disappoint! An ideal quick guitlt-free breakfast treat with only 15 minutes active time and under 1g net carb a pop.


  • 30 g HEBA Flour
  • 10 g almond flour
  • 5 teaspoons  Martinnaise Sugar Free Syrup for sweetening
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon HCR salt
  • 2 ripe bananas (the riper the better!)
  • 2 teaspoons melted plant butter (my go-to is Fauxmage Plant Butter )
  • 1/2 teaspoon real vanilla extract
  • 4-6 tablespoons unsweetened almond milk (I’ve tried them all and Buttanut Almond Milk  is my hands down favourite!)

Serving suggestions

  • Blue berries, strawberries and a scoop of ice cream (optional) of your choice for garnishing
  • Martinnaise Sugar Free Syrup to drizzle over the pancakes once plated (omg, this is where it really gets good!)


  • Mix HEBA flour, almond flour, baking powder, xanthan gum and salt in a small bowl. Set aside.
  • Mash the two (very) ripe bananas thoroughly and place in a medium bowl. Add the melted plant butter 9my favourite is Fauxmage, as it doesn’t have any hydrogenated oils and tastes the closest to dairy butter!), the sugar free syrup and vanilla extract and whisk thoroughly together. Whisk in the dry ingredients followed by the milk, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 4 TBSP (the batter is thicker than with regular pancakes but will spread easily into a round). Allow the batter to rest for 10 minutes while you heat up a skillet or pan.
  • Add a little oil or plant butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip carefully, and cook for 2-3 minutes more. Serve right away with toppings of choice. Because we are not using a gluten-based flour, they are a bit more fragile and will break more easily. I like to keep them smaller and slightly thicker (as in the image)

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