Keto Banana Pancakes | The Best Keto Banana Pancakes With Almond Flour

A fork pulling out a bunch cut up pancakes from a stack of them.

5 from 2 reviews

These keto banana pancakes are super thick and fluffy with the most incredible pancake texture. And they are packed with banana flavor - even though no bananas are used to make them - and each one only has 2 NET CARBS per pancake! They will quickly become your new favorite keto pancakes. 


2 Eggs

1 Tbsp (14g) Melted Salted Butter

1 1/2 Teaspoon (6g) Banana Extract

1/3 Cup (50g) Confectioners Swerve

1 Cup (112g) Blanched Almond flour

1 Teaspoon Baking Powder

Just under 1/2 Cup (4oz) Almond milk

Pinch of salt

Pinch of cinnamon


  1. Add all the liquid ingredients to a medium sized bowl, and whisk until combined.
  2. Add all of the dry ingredients to the same bowl, and mix until a thick batter forms. 
  3. Coat a medium-size pan with baking spray - making sure to wipe away any excess oil from the pan with a paper towel - and heat the pan over medium-low heat.
  4. Pour the batter in the pan until you have a small circle about 3-4 inches wide. Cook the pancake on low heat for around 5 minutes. *It’s extremely important to cook it on low to avoid burning it.
  5. Once the middle of the pancake batter has bubbles forming and popping, use a spatula to flip the pancake over and cook for another 1-2 minutes.
  6. Test the pancake with your finger to feel if it’s firm, and then remove it from the pan. 
  7. Repeat this process until you’ve made 5 pancakes.


The scale up function does not change the gram measurements.


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