A lot of folks I meet with in my nutrition practice LOVE their pancakes. They’re reluctant to give up this comfort food when they embark on a healthy eating plan.

If this rings true for you then I have a secret: You can have your (sugar-free) pancakes and eat them too!

Below is my go-to recipe. Feel free to tweak it depending on your carb tolerance. For example, I opt for the lower-carb option made with just bananas but I often add oats for my husband and daughters if they have a big workout planned or a basketball/soccer game later in the day.

Try them out and let me know what you think!

Decadent Sugar-Free Pancakes


Serves 2

  • 3 small ripe bananas, mashed
  • 2 tablespoons coconut oil or butter, melted
  • 2 eggs
  • 1/2 cup regular oats (optional, depending on carb tolerance)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Optional toppings: Sliced bananas, warm berries and/or chopped walnuts


  • In a food processor, mix together the mashed bananas and coconut oil (or butter).
  • Mix in the eggs.
  • Mix in the oats (if using), baking soda, salt and spices. Break down the oats but do not over-mix!
  • Let the batter sit for 10 minutes. If using oats, you may want to thin out the batter a bit with a touch of almond milk or water.
  • Heat a skillet over medium-low heat.
  • Lightly oil the surface with coconut oil or butter.
  • Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
  • Once the underside of the pancake is lightly golden, flip with a spatula and cook until golden brown on both sides.
  • Serve the pancakes immediately with warm berries or keep warm in a 200 degree oven.

Until next time, make every bite of (sugar-free) pancake count!