These keto banana pancakes are super thick, fluffy, and ready in 10 minutes! Made without banana, a secret ingredient gives you all the banana flavor and texture minus the sugar and carbs!
In a mixing bowl, whisk together the almond flour, baking powder, and erythritol until combined. Add the egg, cream cheese, milk and banana extract until a smooth batter remains.
Lightly grease a non-stick pan and place it over medium heat. Once hot, add 1/4 cup portions of the batter onto the pan and cover it. Cook the pancakes for 6 minutes, flipping halfway through. Place the cooked pancake on a plate and re-grease the pan. Cook the remaining batter until it has all been used up.
Serve the pancakes immediately.
Notes
TO STORE: Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.TO FREEZE: Place the cooled pancakes in individual or large ziplock bags and store them in the freezer for up to 6 months. The pancakes must be thawed completely before reheating.TO REHEAT: Microwave the pancakes for 20-30 seconds until warm.