Egg Fast Banana Pancakes w Cream Cheese Icing

About

You may not be able to eat a whole banana on the Keto diet, but you can get the next best thing. These fluffy Keto egg fast pancakes are flavored with banana and vanilla extracts with Keto-friendly sweeteners for any kid-at-heart to enjoy. Cooking the pancakes in coconut oil provides you with healthy fats, but it also adds extra flavor to the meal. On top of each pancake served is a mound of creamy and spreadable cream cheese icing. At your discretion, you can flavor the cream cheese icing with your favorite baking spices for an even better breakfast. It’s best to make multiple pancakes during the recipe, so this is also a great way to meal prep for the week. Store cooled pancakes and cream cheese icing separately from each other in air-tight containers in your refrigerator. You can heat your pancake in a microwave, mix together the cream cheese icing, and spread it while it melts on the warm pancake.

How Keto-Friendly Are Flavoring Extracts?

All common flavoring extracts used in baking contain small amounts of alcohol. However, you would have to consume a lot of raw extract to have any significant amount in your body. Plus, the alcohol evaporates when it’s cooked. Flavoring extracts are safe to use on the Keto diet, especially since very little is typically used in a serving.

Can I Add Anything Else To My Meal?

Egg fast diets are intended to be short-term and help you go into ketosis or break through a weight-loss plateau. The meals are going to be smaller than what you would normally eat on a Keto diet, and your ingredients choices are more limited. At your discretion, you may add a spread of extra butter to your pancake or a smear of mascarpone cheese. This will help you increase your fat and calories in the meal.

Ingredients

3 large raw egg
1 ½ oz cream cheese
1 dash salt
10 Drop liquid stevia
¼ teaspoon vanilla extract
¼ teaspoon banana extract
1 teaspoon coconut oil
2 oz cream cheese
1 tablespoon butter, unsalted
½ teaspoon icing sugar replacement
5 Drop liquid stevia
¼ teaspoon vanilla extract

Instructions

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.
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.
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.
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.