Start your morning with these light and fluffy Banana Flour Pancakes, topped with a rich macadamia cream and crunchy chocolate-covered espresso beans. This slow carb recipe is the perfect balance of healthy indulgence, keeping your energy levels steady while satisfying your sweet tooth. The use of banana flour not only adds flavor but keeps the carb content moderate, ideal for slow-carb dieters.

Ingredients

• 1 cup banana flour
• 2 large eggs
• 1/2 cup almond milk (unsweetened)
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp coconut oil (for cooking)
• 1/2 cup macadamia nuts
• 1/4 cup coconut cream
• 2 tbsp powdered erythritol (optional, for sweetness)
• 1/4 cup chocolate-covered espresso beans (homemade or store-bought)

Instructions

1. In a large mixing bowl, whisk together the banana flour, eggs, almond milk, baking soda, cinnamon, and salt until you have a smooth batter.
2. Heat a non-stick pan over medium heat and add a small amount of coconut oil. Pour in 1/4 cup of the batter for each pancake.
3. Cook the pancakes for 2-3 minutes on each side or until golden brown. Repeat with the remaining batter.
4. In a food processor, blend macadamia nuts and coconut cream until smooth to create the macadamia cream. Add erythritol if you prefer it sweeter.
5. To serve, stack the pancakes, dollop with macadamia cream, and sprinkle with chocolate-covered espresso beans for a crunchy, caffeinated kick!

Nutrition Information (Per Serving)

This recipe makes 4 servings.

• Servings: 4
• Calories: 360
• Total Carbs: 25g
• Fiber: 5g
• Net Carbs: 20g
• Protein: 9g
• Fat: 27g