Total Time
Prep 10 mins
Cook 10 mins

Moist, low-carb pancakes with the wonderful taste of ripe, fresh bananas. This was originally published on a website whose copyright has expired in 2010 called for Yo Baby yogurt contestants. They selected this recipe as the winner, as written by Mara Stephens. I did change the sweetener she used from Agave to Splenda as I am trying to keep sugar to a minimum. I am posting here to take advantage of the nutrition calculations this site offers.

Ingredients Nutrition


  1. Whisk the first five ingredients in a medium sized bowl.
  2. Whisk the remaining dry ingredients in a seperate bowl.
  3. Add the dry ingredients to the wet ingredients and whisk to combine. Do not over-mix.
  4. Heat a large skillet or griddle over low to medium heat and spray heavily with cooking spray.
  5. If heat is too high, the cakes will be too brown once cooked.
  6. Spoon about 3 tablespoons per pancake of the batter onto the hot pan and spread it out with your spoon.
  7. Once bubbles start to burst and not fill back in with batter, and the edges look somewhat dry, flip and cook the second side.
  8. These can be frozen and heated back up in the toaster oven or regular oven at 300 degrees for roughly 10 minutes.
Most Helpful

5 5

Yummy - I added some almond extract for some extra kick