The Low Carb Jumpstart

Low carb banana blueberry pancake

Carbs: 18g

This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.

A few ingredients are all you need to make these fast and delicious low carb pancakes. The less ripe the banana, the lower the sugar — and therefore carb — content. Either way, you'll get all the good fiber and valuable nutrients. Unripe or green bananas contain resistant starches that withstands digestion, acting like soluble fiber and having less impact on blood sugar and insulin release. So let's get flipping!




  • 1
    medium unripe banana
  • 2
    large eggs
  • 1 tsp
    ground cinnamon
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1/2 tsp
    vanilla extract
  • 1 tbsp
     or ghee, for frying
  • 1 oz.
    fresh blueberries or frozen


  1. Mash banana with a fork or in a blender. Add eggs, cinnamon, baking powder, salt, and vanilla. Mix until combined and has the consistency of batter.

  2. Heat a skillet over medium-high heat with butter. When the pan is hot, spoon the batter into the pan to the size of the desired pancake – up to about 4" (10 cm) in diameter is easiest to flip.

  3. Before flipping, and while the batter is still runny on top, sprinkle some berries onto the pancake.

  4. When bubbles appear on the top of the pancake, flip it over and fry until golden on the underside as well.

  5. Serve the hot pancakes with a dollop of butter.



Serve with whipped cream and seasonal berries of choice.

These freeze well so double up the batch! Freeze in a resealable bag with a square of parchment paper between each pancake. These can be reheated in a frying pan from frozen, or in the microwave.

Recommended special equipment

Blender or food processor