Craving pancakes but keeping it low-carb? This Easy 4-Ingredient Low Carb Pancake Recipe is the perfect solution for a healthy, satisfying breakfast with minimal effort! Whether you’re following a low-carb diet or simply seeking a lighter alternative, these pancakes are packed with nutrients, taste delicious, and keep you full all morning. Top with a drizzle of honey and butter (if you can have dairy) for a family-approved, mouthwatering favorite!
What You Need to Make this Easy 4-Ingredient Low Carb Pancake Recipe
- 150g (1 cup) butternut squash (or other winter squash) purée
- 1 ripe banana
- 300g (1 cup) smooth peanut butter
- 3 eggs
- Optional: 1/4 tsp salt, 1tsp vanilla extract, 1 tsp cinnamon
- Coconut oil (to fry)
Butternut Squash Purée
Homemade butternut squash purée is best and I like to make mine in bulk in advance and keep it in the freezer. You can either roast your butternut squash or cook it in the pressure cooker (or Instant Pot). To roast it, I cut it in half, remove the seeds, place it on a baking sheet and roast it in the oven for about 45min-1hr.
In the pressure cooker or Instant Pot, I cut it into 6-8 pieces, depending on how big it is, put it in the pressure cooker with 1 1/2 cups of water, bring it up to pressure, reduce the heat and cook for 7mins. Leave the pressure to release naturally before opening the pressure cooker or Instant Pot.
Once the butternut squash purée has cooled, remove the flesh from the skin and place in a blender. Blend until smooth.
I like to put 1/2 cup (120g) of purée in the holes of a silicone muffin tin and transfer the tin to the freezer. Once completely frozen, I remove the purée from the muffin tin and put in a bag to keep in the freezer until needed. This way, I have exact portions of butternut squash purée that I can use as desired.
I also love to use this butternut purée in my Butternut Squash Hummus recipe.
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Bananas
For this recipe, the bananas need to be very ripe, almost over ripe. This helps with digestibility and also increases flavour and sweetness.
If I have too many over ripe bananas, I will cut them up and freeze them. When I want to make this recipe, or banana bread for example, I take them out of the freezer, allow them to defrost and use them as usual.
Peanut Butter
I like to make my own peanut butter but if you prefer to buy your’s, make sure it it 100% peanuts with no added oil, sugar or salt.
Eggs
Eggs are an essential ingredient in this recipe, as well as being important for the texture of the pancakes, they add a lot of protein and other nutrients. I prefer to buy organic or free range. If you keep your own chickens, even better (that’s a dream of mine…)!
Optional Ingredients
I will often add some salt to this recipe as it helps to bring out all the different flavours. I sometimes like to add vanilla essence and/or some cinnamon too for a slightly spiced flavour.
If you are on a strict low (or no) carb diet, be aware that vanilla essence sometimes contains sugar and should be avoided.
How to Make This Easy 4-Ingredient Low Carb Pancake Recipe
If necessary, the day before, prepare your butternut squash as described above.
Place all of your ingredients in a blender or food processor. I prefer to use a blender as I find it gives a smoother batter.
If you are looking for a new blender, I like this one that is also a food processor.
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Once you have a smooth batter, melt some coconut oil in a pan on a medium high heat. Scoop about 2 tbsp of batter into the pan (I like to use a cookie scoop or ice cream scoop for this. A 1/4 cup measuring cup would also work). Flatten the scoop of pancake batter using circular motions with the back of your spoon or cookie scoop. Your pancake batter should be about 1cm thick.
Turn the heat down to medium and leave to cook for about 3 mins or until the bottom of the pancake is golden brown. Flip the pancake and cook for a further 2-3 minutes.
Serve with butter and honey if desired. These pancakes would also go very well with maple syrup and berries.
Tips for Perfect Low-Carb Pancakes
- These pancakes can burn quite quickly, so make sure that you don’t turn the heat up too high. I like to stay close by while I am making them so that I can keep an eye on them.
- Make sure you flatten the pancakes enough – if they are too thick, they will not cook properly in the centre.
- Getting the oil nice and hot before putting the batter in the pan will prevent the pancakes from sticking and will also give a delicious crisp edge to them.
How Should You Serve these Easy 4-Ingredient Low Carb Pancakes?
These delicious pancakes go very well with honey and a knob of butter. Serving them with fresh berries would be amazing too, maybe with a drizzle of maple syrup?
For a more filling, high protein breakfast, serve them with some bacon and scrambled eggs – that’s a winner every time in our family!
Storage and Reheating Instructions
Since this is the staple breakfast food for two of my children at the moment, I like to make a batch that will last at least 3 days. They eat some fresh and I put the rest in a glass container in the fridge. When the children are ready to eat the next morning, I heat up a pan (with no oil) and I quickly throw the pancakes in there and let them heat up for a minute or so on both sides. Reheating this way means they are almost as good as when they are freshly made!
These pancakes would also freeze well but I suggest defrosting them before reheating them in the pan.
We love these low carb pancakes because they are so easy to make, so good for you and, above all, delicious! If you are looking to reduce the carbs in your diet, or if you are on the GAPS diet, these pancakes are definitely worth trying!
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If you try this recipe, would you let me know below? I would love to see your photos too! Let’s chat in the comments 🙂
Easy 4-Ingredient Low Carb Pancake Recipe
Equipment
- 1 Blender
- 1 Pan
- 1 medium cookie scoop
Ingredients
- 150 g (1 cup) butternut squash or other winter squash purée
- 1 ripe banana
- 300 g (1 cup) smooth peanut butter
- 3 eggs
- Optional: 1/4 tsp salt 1tsp vanilla extract, 1 tsp cinnamon
- Coconut oil to fry
Instructions
For the butternut squash purée:
- You can either roast your butternut squash or cook it in the pressure cooker (or Instant Pot). To roast it, I cut it in half, remove the seeds, place it on a baking sheet and roast it in the oven for about 45min-1hr.
- In the pressure cooker or Instant Pot, I cut it into 6-8 pieces, depending on how big it is, put it in the pressure cooker with 1 1/2 cups of water, bring it up to pressure, reduce the heat and cook for 7mins. Leave the pressure to release naturally before opening the pressure cooker or Instant Pot.
- Once the butternut squash purée has cooled, remove the flesh from the skin and place in a blender. Blend until smooth.
For the pancakes
- Place all of your ingredients in a blender or food processor. I prefer to use a blender as I find it gives a smoother batter.
- Once you have a smooth batter, melt some coconut oil in a pan on a medium high heat. Scoop about 2 tbsp of batter into the pan (I like to use a cookie scoop or ice cream scoop for this. A 1/4 cup measuring cup would also work). Flatten the scoop of pancake batter using circular motions with the back of your spoon or cookie scoop. Your pancake batter should be about 1cm thick.
- Turn the heat down to medium and leave to cook for about 3 mins or until the bottom of the pancake is golden brown. Flip the pancake and cook for a further 2-3 minutes.
- Serve with butter and honey if desired. These pancakes would also go very well with maple syrup and berries.
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