Low Carb Banana Cinnamon Pancake Recipe (Flourless)

  1. In a bowl, place the ground flaxseed and cinnamon and mix to combine. Set aside.
  2. In another bowl, mash the banana with a fork until completely smooth.
  3. Add the egg whites and almond milk.
  4. Using an electric mixer, beat until the mixture triples in volume.
  5. Slowly add the flaxseed mixture to the egg white mixture and beat to combine.
  6. Lightly grease a non stick skillet with coconut oil.
  7. Heat the skillet over medium low heat until hot.
  8. Drop ¼ cup of batter for each pancake onto the hot skillet.
  9. Cook until small bubbles begin to form on the top.
  10. Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
  11. Serve warm.
Serving Size







19.1 g


7.6 g


9.5 g


6.3 g

Calories 145 kcal
Potassium 312.9 mg
Vitamin A 2 µg
Vitamin C 5.2 mg
Folic Acid (B9) 14.6 µg
Sodium 99 mg

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