25+ Savory Saturday Keto Pancake Recipes You Need to Try

If you’re following a keto diet, you know how challenging it can be to enjoy your favorite breakfast dishes while sticking to your low-carb lifestyle.

But fear not! Pancakes, that beloved weekend treat, are still on the menu — with a keto twist.

Whether you crave sweet, savory, or even something in between, we’ve gathered more than 25 scrumptious keto pancake recipes for you to try this Saturday.

From fluffy chocolate pancakes to savory options like cheddar and chive, there’s a pancake recipe for every palate.

These low-carb options will help you savor your weekend mornings without breaking your diet.

So grab your skillet and get ready for a delicious brunch, because these keto pancakes are about to transform your Saturday mornings!

25+ Savory Saturday Keto Pancake Recipes You Need to Try

These 25+ keto pancake recipes are perfect for anyone looking to enjoy a low-carb breakfast that’s both satisfying and indulgent.

Whether you’re in the mood for something sweet like cinnamon roll pancakes or savory like spinach and ricotta, there’s a recipe here to suit every taste.

These pancakes are easy to prepare and full of flavor, making them a perfect way to start your Saturday off right.

So, say goodbye to the carb-loaded pancakes of the past, and hello to delicious, healthy alternatives that fit your keto lifestyle.

With so many options, your weekend mornings just became a whole lot tastier!

Almond Flour Fluffy Pancakes

These almond flour fluffy pancakes are a breakfast classic reimagined for a keto lifestyle. Light, tender, and perfectly golden, they’re a satisfying way to kick off your Saturday morning without derailing your diet. Made with wholesome, low-carb ingredients, they pair beautifully with sugar-free syrup, fresh berries, or a dollop of whipped cream.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a medium bowl, whisk together almond flour, erythritol, baking powder, and salt.
2. In a separate bowl, whisk eggs, almond milk, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth. Let it rest for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and grease it lightly with butter or coconut oil.
5. Pour 2-3 tablespoons of batter per pancake onto the skillet, spreading gently if needed.
6. Cook for 2-3 minutes on each side until golden brown.
7. Serve warm with keto-friendly toppings like sugar-free syrup or fresh berries.

These almond flour pancakes are versatile and easy to prepare, making them a go-to recipe for a cozy weekend breakfast. Whether you’re new to keto or a seasoned pro, these pancakes will leave you full, happy, and energized for the day ahead.

Coconut Flour Vanilla Pancakes

For those who prefer a slightly lighter texture and a hint of tropical flavor, coconut flour vanilla pancakes are the ultimate treat. Packed with fiber and flavor, these pancakes have a subtly sweet taste that pairs perfectly with sugar-free maple syrup or a sprinkle of shredded coconut.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. In a bowl, mix coconut flour, erythritol, baking powder, and salt.
2. In a separate bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract.
3. Gradually mix the wet ingredients into the dry ingredients, whisking until smooth. Allow the batter to sit for 3-5 minutes as coconut flour absorbs liquid and thickens.
4. Heat a greased non-stick skillet over medium-low heat.
5. Scoop 2 tablespoons of batter for each pancake onto the skillet, spreading it slightly.
6. Cook for 2-3 minutes per side until golden brown and firm.
7. Serve with your favorite keto toppings, such as sugar-free whipped cream or a drizzle of melted dark chocolate.

Coconut flour pancakes are an excellent way to enjoy a keto breakfast with a hint of sweetness and fluffiness. With their delightful texture and versatility, these pancakes will quickly become a staple in your recipe collection.

Cream Cheese Keto Pancakes

Cream cheese keto pancakes are a decadent and creamy alternative to traditional pancakes. With only a handful of ingredients, they are quick to whip up and perfect for a lazy Saturday morning. These pancakes have a slightly tangy flavor and an ultra-soft texture that melts in your mouth.

Ingredients:

• 2 oz cream cheese, softened
• 2 large eggs
• 2 tbsp almond flour
• 1 tsp erythritol or keto sweetener
• 1/2 tsp vanilla extract
• Pinch of cinnamon (optional)
• Butter or coconut oil for cooking

Instructions:

1. Blend cream cheese, eggs, almond flour, erythritol, vanilla extract, and cinnamon (if using) in a blender until smooth and lump-free.
2. Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
3. Pour 2-3 tablespoons of batter per pancake onto the skillet, forming small pancakes.
4. Cook for about 1-2 minutes on each side until golden and set.
5. Serve warm with sugar-free syrup, fresh berries, or a sprinkle of cinnamon.

These cream cheese keto pancakes are indulgent, quick to make, and incredibly satisfying. They’re ideal for those moments when you want a special breakfast but don’t want to spend hours in the kitchen. Enjoy their creamy texture and rich flavor guilt-free!

Keto Pumpkin Spice Pancakes

These keto pumpkin spice pancakes are the perfect way to celebrate the fall season any time of the year. With a delightful mix of pumpkin, warm spices, and a soft, fluffy texture, they’re an indulgent yet low-carb breakfast option. These pancakes are not only rich in flavor but also packed with healthy fats and fiber, making them a filling and nutritious choice for your Saturday morning brunch.

Ingredients:

• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup almond flour
• 2 tbsp unsweetened almond milk
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, whisk together the eggs, pumpkin puree, almond milk, vanilla extract, and erythritol.
2. In another bowl, mix almond flour, baking powder, pumpkin pie spice, and salt.
3. Combine the wet and dry ingredients and whisk until smooth. The batter should be thick but pourable.
4. Heat a skillet over medium heat and lightly grease it with butter or coconut oil.
5. Pour 2-3 tablespoons of batter onto the skillet, forming small pancakes.
6. Cook for 2-3 minutes on each side until golden brown.
7. Serve with a dollop of whipped cream, sugar-free maple syrup, or a sprinkle of cinnamon.

These pumpkin spice pancakes are a perfect keto treat for the cooler months or any time you want a comforting breakfast. With their rich, spiced flavor and moist texture, they offer the indulgence of traditional pancakes while staying fully keto-friendly. They’re sure to be a hit with anyone who loves fall flavors.

Chocolate Avocado Keto Pancakes

For chocolate lovers on a keto diet, these chocolate avocado pancakes are the ultimate indulgence. Made with healthy fats from avocado and cocoa powder, these pancakes are not only rich in flavor but also packed with nutrients. The avocado provides a creamy texture that makes the pancakes incredibly moist, while the cocoa powder adds a deep, chocolatey flavor that satisfies your sweet tooth without spiking your blood sugar.

Ingredients:

• 1 ripe avocado
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp cocoa powder
• 1 tbsp almond flour
• 1 tsp vanilla extract
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a blender, combine the ripe avocado, eggs, almond milk, vanilla extract, and erythritol. Blend until smooth and creamy.
2. Add cocoa powder, almond flour, baking powder, and salt to the blender and blend again until well combined.
3. Heat a non-stick skillet over medium heat and lightly grease it with butter or coconut oil.
4. Pour 2-3 tablespoons of batter per pancake onto the skillet, forming small rounds.
5. Cook for 2-3 minutes per side until golden brown.
6. Serve with whipped cream, sugar-free chocolate syrup, or fresh berries.

These chocolate avocado pancakes are a decadent, guilt-free breakfast that will satisfy any chocolate craving. The avocado adds healthy fats and a smooth texture, making these pancakes both filling and delicious. Whether for a special occasion or a weekend treat, these pancakes are a surefire way to start your day with a smile.

Keto Blueberry Ricotta Pancakes

These keto blueberry ricotta pancakes are a delightful fusion of creamy ricotta cheese and fresh blueberries. The ricotta adds richness and moisture to the pancakes, while the blueberries provide a burst of sweetness. These pancakes are light yet satisfying, making them perfect for a low-carb breakfast or brunch with a side of your favorite keto-friendly topping.

Ingredients:

• 1/2 cup ricotta cheese
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1 tbsp erythritol or preferred keto sweetener
• 1/4 cup fresh blueberries
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together ricotta cheese, eggs, almond milk, vanilla extract, and erythritol until smooth.
2. Add almond flour and baking powder, and stir until the batter is combined.
3. Gently fold in the fresh blueberries.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
5. Scoop 2-3 tablespoons of batter per pancake onto the skillet, making sure to spread them slightly.
6. Cook for 2-3 minutes per side until golden brown and firm.
7. Serve with more fresh blueberries, sugar-free syrup, or whipped cream.

These blueberry ricotta pancakes offer a perfect balance of light, fluffy texture and creamy richness. The combination of blueberries and ricotta cheese makes them a deliciously indulgent breakfast that won’t derail your keto goals. They’re an excellent way to enjoy a sweet, satisfying meal while staying within your carb limits.

Savory Cheddar and Chive Keto Pancakes

If you’re craving something savory for your Saturday brunch, these cheddar and chive keto pancakes are an excellent choice. Made with sharp cheddar cheese and fresh chives, they have a rich, flavorful bite that pairs perfectly with eggs, bacon, or a dollop of sour cream. These pancakes are a delicious alternative to traditional pancakes and are perfect for those who prefer a savory breakfast without the carbs.

Ingredients:

• 1 cup almond flour
• 1/2 cup shredded cheddar cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp fresh chives, chopped
• 1 tsp baking powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, whisk together almond flour, baking powder, garlic powder, salt, and pepper.
2. In a separate bowl, beat the eggs and almond milk until combined.
3. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Fold in the shredded cheddar cheese and chopped chives.
5. Heat a skillet over medium heat and lightly grease with butter or coconut oil.
6. Pour 2-3 tablespoons of batter onto the skillet, cooking for about 2-3 minutes per side until golden brown.
7. Serve with additional chives or a dollop of sour cream for a savory breakfast treat.

These savory cheddar and chive pancakes offer a fantastic twist on traditional pancakes, perfect for anyone who enjoys a more savory breakfast. Packed with flavor, they pair wonderfully with your favorite keto-friendly toppings and sides. Whether you’re enjoying them alone or with a side of protein, these pancakes are a great way to start your weekend.

Keto Lemon Poppy Seed Pancakes

For a light and refreshing twist on keto pancakes, these lemon poppy seed pancakes are a delightful option. The zesty lemon and crunchy poppy seeds make for a unique flavor profile that adds brightness to your morning. These pancakes are both low-carb and packed with flavor, perfect for anyone looking for something refreshing and slightly sweet without the sugar.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tbsp poppy seeds
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, combine almond flour, erythritol, baking powder, poppy seeds, and salt.
2. In a separate bowl, whisk together eggs, almond milk, lemon juice, and lemon zest.
3. Pour the wet ingredients into the dry ingredients and stir until smooth.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
5. Pour 2-3 tablespoons of batter onto the skillet for each pancake, spreading gently if needed.
6. Cook for 2-3 minutes per side until golden brown and firm.
7. Serve with a drizzle of sugar-free lemon glaze or a few extra lemon slices for garnish.

These lemon poppy seed pancakes are a bright and refreshing choice for a weekend breakfast. Their zesty lemon flavor and the slight crunch of poppy seeds make them a delicious and unique keto pancake recipe. Pair them with some fresh berries or a light drizzle of sugar-free syrup for a satisfying, low-carb meal.

Keto Cinnamon Roll Pancakes

For those who miss the comforting taste of cinnamon rolls, these keto cinnamon roll pancakes are the perfect solution. With a swirl of cinnamon sugar and a sweet cream cheese glaze, these pancakes mimic the rich flavor of traditional cinnamon rolls, but without the carbs. They’re a delicious, indulgent breakfast treat that’s perfect for your keto Saturday morning.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• Pinch of salt

Cinnamon Swirl Filling:

• 2 tbsp unsalted butter, melted
• 1 tbsp erythritol or preferred keto sweetener
• 1 tsp cinnamon

Cream Cheese Glaze:

• 2 oz cream cheese, softened
• 2 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp erythritol or preferred keto sweetener

Instructions:

1. In a medium bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and salt.
2. In another bowl, beat the eggs, almond milk, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until smooth.
4. For the cinnamon swirl filling, mix melted butter, erythritol, and cinnamon in a small bowl.
5. Heat a skillet over medium heat and lightly grease it with butter or coconut oil.
6. Pour 2-3 tablespoons of batter onto the skillet and swirl a small amount of the cinnamon filling into the center of each pancake.
7. Cook for 2-3 minutes on each side, until golden brown.
8. For the glaze, whisk together softened cream cheese, almond milk, vanilla extract, and erythritol until smooth.
9. Drizzle the cream cheese glaze over the pancakes before serving.

These keto cinnamon roll pancakes are an indulgent and low-carb version of a classic treat, perfect for anyone looking to satisfy a cinnamon roll craving while staying on track with their keto lifestyle. The warm cinnamon swirl and rich cream cheese glaze elevate these pancakes to a whole new level of deliciousness. Treat yourself to a cozy Saturday breakfast with these decadent pancakes!

Keto Ricotta and Spinach Pancakes

For a savory, nutrient-packed breakfast, these keto ricotta and spinach pancakes are an excellent option. The ricotta cheese adds a creamy, rich texture, while the spinach provides a burst of vitamins and minerals. These pancakes are low in carbs but high in flavor, making them a perfect choice for those who want a filling, savory start to their day.

Ingredients:

• 1/2 cup ricotta cheese
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup fresh spinach, finely chopped
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the ricotta cheese, eggs, and almond milk until smooth.
2. Add the almond flour, garlic powder, onion powder, salt, and pepper. Stir until combined.
3. Fold in the finely chopped spinach.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or coconut oil.
5. Pour 2-3 tablespoons of batter per pancake onto the skillet.
6. Cook for 2-3 minutes on each side until golden brown and firm.
7. Serve with a dollop of sour cream or a sprinkle of parmesan cheese for added flavor.

These keto ricotta and spinach pancakes are a savory delight, offering a unique twist on traditional pancakes. The creamy ricotta and vibrant spinach provide a nutrient-packed breakfast that’s both satisfying and flavorful. These pancakes are ideal for a savory breakfast or brunch and pair well with keto-friendly sides, making them an excellent addition to your weekend meal rotation.

Keto Peanut Butter Pancakes

If you’re a fan of peanut butter, these keto peanut butter pancakes will quickly become a favorite. They are rich, creamy, and incredibly satisfying. Made with peanut butter, almond flour, and a hint of vanilla, these pancakes are full of healthy fats and protein, making them a perfect way to start your day with staying power.

Ingredients:

• 1/2 cup peanut butter (unsweetened and no added sugar)
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a medium bowl, whisk together the eggs, peanut butter, almond milk, vanilla extract, and erythritol.
2. In a separate bowl, mix the almond flour, baking powder, and salt.
3. Combine the wet and dry ingredients, stirring until smooth.
4. Heat a non-stick skillet over medium heat and grease it lightly with butter or coconut oil.
5. Pour 2-3 tablespoons of batter per pancake onto the skillet, cooking for 2-3 minutes per side until golden brown.
6. Serve with extra peanut butter, sugar-free chocolate syrup, or a sprinkle of chopped peanuts for added crunch.

These keto peanut butter pancakes are a rich and satisfying breakfast option that will keep you full for hours. The combination of peanut butter and almond flour makes them a decadent yet low-carb treat that is perfect for those following a keto lifestyle. Whether you eat them with additional toppings or on their own, they’re sure to satisfy your cravings.

Keto Carrot Cake Pancakes

These keto carrot cake pancakes bring the flavors of a classic dessert into a low-carb breakfast form. With the sweetness of carrots, warm spices, and a dash of cinnamon, these pancakes deliver a comforting, nostalgic flavor. They’re a fantastic way to enjoy a sweet breakfast without derailing your keto goals.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup grated carrot (about 1 medium carrot)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, whisk together almond flour, cinnamon, nutmeg, erythritol, baking powder, and salt.
2. In a separate bowl, beat the eggs, almond milk, and vanilla extract.
3. Stir the wet ingredients into the dry ingredients until smooth.
4. Gently fold in the grated carrot.
5. Heat a non-stick skillet over medium heat and grease it with butter or coconut oil.
6. Pour 2-3 tablespoons of batter per pancake onto the skillet.
7. Cook for 2-3 minutes on each side until golden brown and set.
8. Serve with a cream cheese glaze or a sprinkle of chopped walnuts for an extra indulgence.

These keto carrot cake pancakes are a sweet, spiced delight that brings the comforting flavors of carrot cake to your keto breakfast table. With their light texture, sweet taste, and festive flair, these pancakes are a great way to enjoy a low-carb breakfast that’s both satisfying and indulgent. They’re perfect for a special weekend breakfast or brunch with family and friends.

Keto Zucchini Pancakes

These keto zucchini pancakes are a savory and low-carb breakfast option that combines the freshness of zucchini with a hint of herbs and spices. Packed with fiber and moisture, zucchini adds a nice texture to the pancakes, making them light and fluffy. They’re perfect for anyone looking for a vegetable-packed breakfast or a savory side dish to complement their meal.

Ingredients:

• 1 medium zucchini, grated
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup grated parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp fresh parsley, chopped (optional)
• Salt and pepper, to taste
• Butter or coconut oil for cooking

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture.
2. In a large bowl, whisk the eggs and add the grated zucchini, almond flour, parmesan cheese, garlic powder, onion powder, parsley (if using), salt, and pepper. Mix well until the batter is combined.
3. Heat a non-stick skillet over medium heat and lightly grease it with butter or coconut oil.
4. Drop 2-3 tablespoons of the batter onto the skillet, forming small pancakes.
5. Cook for 2-3 minutes per side until golden brown and firm.
6. Serve with sour cream, a sprinkle of parmesan, or keto-friendly dipping sauce.

These keto zucchini pancakes are a great way to incorporate more vegetables into your breakfast while staying low-carb. The combination of zucchini, almond flour, and parmesan gives them a rich, savory flavor that pairs perfectly with a variety of toppings. They’re an excellent choice for anyone looking for a savory, filling pancake recipe with a bit of extra nutrition.

Keto Mocha Pancakes

These keto mocha pancakes are the perfect combination of rich chocolate and coffee flavors. Ideal for coffee lovers, they offer a deliciously indulgent way to enjoy your morning caffeine fix while sticking to your keto lifestyle. The addition of cocoa powder and instant coffee ensures these pancakes are not only delicious but also provide a bit of a pick-me-up.

Ingredients:

• 1 cup almond flour
• 2 tbsp cocoa powder
• 1 tbsp instant coffee (or espresso powder)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a bowl, whisk together the almond flour, cocoa powder, instant coffee, erythritol, baking powder, and salt.
2. In a separate bowl, beat the eggs, almond milk, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Heat a skillet over medium heat and lightly grease with butter or coconut oil.
5. Pour 2-3 tablespoons of batter per pancake onto the skillet, cooking for 2-3 minutes per side until golden brown.
6. Serve with whipped cream, a drizzle of sugar-free chocolate syrup, or a few chocolate chips for an extra treat.

These keto mocha pancakes are a rich, flavorful breakfast that combines the best of chocolate and coffee. With their deep, indulgent flavor, they’re a perfect choice for a special Saturday morning treat or when you want to enjoy a dessert-inspired breakfast. Whether paired with whipped cream or enjoyed with a cup of coffee, these pancakes are sure to satisfy your cravings.

Keto Banana Nut Pancakes

These keto banana nut pancakes bring the comforting flavors of bananas and walnuts into a low-carb, sugar-free breakfast. While traditional banana pancakes are off-limits on a keto diet, these pancakes use banana extract and a few low-carb ingredients to mimic the flavor, allowing you to enjoy the nostalgic taste of banana pancakes without the carbs.

Ingredients:

• 1/2 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp banana extract
• 1 tbsp erythritol or preferred keto sweetener
• 1/2 tsp baking powder
• Pinch of salt
• 1/4 cup chopped walnuts
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
2. In another bowl, beat the eggs, almond milk, and banana extract.
3. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Gently fold in the chopped walnuts.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or coconut oil.
6. Pour 2-3 tablespoons of batter per pancake onto the skillet, cooking for 2-3 minutes on each side until golden brown.
7. Serve with a few extra chopped walnuts or a drizzle of sugar-free syrup for added flavor.

These keto banana nut pancakes provide a delicious and satisfying breakfast with the comforting flavors of bananas and walnuts, without the carbs. The banana extract delivers just the right amount of banana flavor, while the walnuts add a nice crunch. Perfect for those looking for a keto-friendly take on a classic favorite, these pancakes are sure to become a weekend staple.

Note: More recipes are coming soon!