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Keto Egg Fast Banana Pancakes w Cream Cheese Icing Recipe

Breakfast
Gluten Free
Quick Easy
Vegetarian
★★★★☆
4.7/5
(1076 reviews)
By Zylo Nutritionist Team
Keto Egg Fast Banana Pancakes w Cream Cheese Icing
Zylo Recipes

Description

These delicate pancakes offer a delightful alternative when you're looking for a treat that aligns with specific dietary needs. Infused with the sweet essence of banana and the comforting aroma of vanilla, these pancakes bring a familiar and heartwarming flavor to your plate. A touch of sweetener provides just the right amount of indulgence.

Cooking these pancakes in coconut oil not only contributes beneficial fats but also lends a subtle, complementary flavor that enhances the overall experience. Each pancake is then crowned with a generous dollop of creamy cream cheese icing. Feel free to personalize this icing with your favorite baking spices, adding a warm and inviting layer of complexity to your breakfast.

This recipe is perfect for making a batch of pancakes, making it an ideal option for meal prepping throughout the week. Simply store the cooled pancakes and cream cheese icing separately in airtight containers in your refrigerator. When you're ready to enjoy them, a quick warm-up in the microwave brings the pancake back to life, ready to be adorned with the luscious cream cheese icing that melts enticingly over its warm surface.

Flavor extracts, staples in baking, contribute depth and nuance to the taste. While they contain trace amounts of alcohol, the quantity used is minimal and dissipates during cooking. For those following specific diets, these extracts are generally considered safe to use in moderation.

These pancakes are designed to be a satisfying yet mindful portion, fitting seamlessly into a structured eating plan. To further customize your experience, consider adding a touch of butter or a smear of mascarpone cheese to your pancake, enriching the flavor and increasing the fat content of your meal. The result is a balanced and flavorful treat that caters to both your cravings and your dietary preferences.

Preparation Time

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Nutrition Information

Per 1 Pancake serving
C
Calories
380 Kcal
C
Carbs
7 g
Fi
Fiber
2 g
Sugar
3 g
P
Protein
18 g
C
Fats
32 g
Saturated Fats 18 g
Unsaturated Fats 10 g
Cholestrol 250 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Raw egg
    Raw egg
    3 large
    2.
    Cream cheese
    Cream cheese
    1.5 oz
    3.
    Salt
    Salt
    1 dash
    4.
    Liquid stevia
    Liquid stevia
    10 Drop
    5.
    Vanilla extract
    Vanilla extract
    0.25 tsp
    6.
    Banana Extract
    Banana Extract
    0.25 tsp
    7.
    Coconut oil
    Coconut oil
    1 tsp
    8.
    Cream cheese
    Cream cheese
    1.5 oz
    9.
    Butter, unsalted
    Butter, unsalted
    1 tbsp
    10.
    Icing Sugar Replacement
    Icing Sugar Replacement
    0.5 tsp
    11.
    Liquid stevia
    Liquid stevia
    10 Drop
    12.
    Vanilla extract
    Vanilla extract
    0.25 tsp

Instructions

    1.
    To make the pancake batter, blend eggs, cold cream cheese, salt, liquid stevia, vanilla extract, and banana-flavored extract in a food processor or good-quality blender. Blend until the batter is pale yellow, free of lumps, and frothy. You may need to scrape down the batter and blend two or three times to achieve this. Pour the batter into a pitcher, large measuring cup, or another container you can use for pouring the batter.
    2.
    Choose a non-stick or cast-iron skillet to cook the pancakes. Melt a ½ teaspoon of coconut oil per pancake in the skillet (you may choose to make one at a time or multiple at once). When the oil is heated on medium heat, pour a ¼ cup of pancake batter per serving in the skillet. As the batter starts to cook, you can gently reshape it into a circle with a spatula. Let the batter cook on one side, adjusting the heat as necessary, until the pancake turns golden brown and naturally releases from the pan.
    3.
    Use your spatula to flip the pancake over to complete cooking on the other side. Repeat the process until all pancakes are made. Set the pancakes aside to cool while you make the cream cheese icing. For the icing, you may bring the cream cheese needed to room temperature, unlike the pancake batter. Blend the cream cheese in a stand mixer until it’s soft and smooth, scraping down the mixing bowl and blending as needed. Next, blend cold butter into the cream cheese at a high speed until the two fats combine.
    4.
    Blend the remaining ingredients into the cream cheese and butter until the cream cheese icing comes together in a smooth, creamy consistency. Spread the icing over the warm banana pancakes (about ½ ounce icing per serving). Each serving contains about ¾ egg, ½ tablespoon fat, and ¾ ounce cheese. You may garnish the completed pancakes with sprinkles of cinnamon or pumpkin spice seasoning to complete your meal.