Go Back
+ servings
delicious drizzle with a spoon of maple syrup banana sauce on top of a stack of bananas foster pancakes topped with pecans, and with coffee and milk in the back
Print Recipe
No ratings yet

Bananas Foster Pancakes (Gluten Free, Low Carb)

This delicious and easy Bananas Foster Pancake Recipe is made slightly lightened up with no refined sugar, and gluten free (and low carb) coconut flour! It’s still 100% drool worthy and crave-able. It really doesn’t take much effort to make this showstopping breakfast or brunch dish!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: bananas, gluten free, low carb, refined sugar free
Servings: 4 people
Calories: 471kcal
Author: Briana


For the pancakes:

  • 3/4 cup coconut flour (42 grams)
  • 1.5 tablespoons brown sugar replacement (18 grams)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 4 whole eggs
  • 1/4 cup almond milk (or any milk of choice)
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 medium banana, cut into small pieces
  • 1/4 cup pecan pieces, optional (30 grams)

For the bananas foster topping:

  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar replacement (48 grams)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup maple syrup replacement of choice
  • 2 tablespoons dark rum
  • 1/2 teaspoon vanilla extract
  • 2 medium bananas, cut into rounds (use ripe but firm bananas)
  • 1/4 cup pecan pieces (30 grams)


For the pancakes:

  • In a mixing bowl, combine eggs, melted butter, vanilla extract and milk. Whisk until combined.
  • Sift sweetener and dry ingredients into the bowl of wet ingredients. Whisk until combined, then fold in pecan and banana pieces.
  • The batter will make roughly 8 pancakes. Preheat a skillet over medium-low heat, add some oil or butter to cook the pancakes with. Cook until golden brown, about 2 minutes per side, watching closing.

For the bananas foster topping:

  • Add butter, rum, vanilla extract, cinnamon, nutmeg, maple syrup replacement and sweetener in a saucepan, then melt it down, stirring often until dissolved, about 3-5 minutes.
  • Add banana slices and pecans, then simmer, stirring often to coat with the sauce for about 5 minutes. Now, simply top the pancakes, and enjoy!


  • Butter or oil used to cook the pancakes are not included in the nutrition facts.
  • Feel free to use regular brown sugar or maple syrup in place of sugar free versions. 
  • Sugar free maple syrup replacement is not included in the nutrition facts because it greatly impacts the nutrition facts depending on the brand you use!
  • For reference, the brand of maple syrup replacement we used added 280 calories, 128 total carbs, and 120 grams of fiber to the to the total calories. Some brands are zero calorie, and of course regular maple syrup adds more calories, sugar and carbs. 
  • For extra banana flavor, 1/4 cup of our homemade banana liqueur in place of dark rum for the bananas foster sauce. 
  • You can also add banana extract to infuse more banana flavor into these pancakes. 


Serving: 2pancakes | Calories: 471kcal | Carbohydrates: 36g | Protein: 6g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 245mg | Potassium: 385mg | Fiber: 12g | Sugar: 13g | Vitamin A: 684IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg