Add almond flour, baking powder, poppy seeds and salt to a medium bowl and mix well.

In a separate small bowl, add beaten eggs, almond milk, banana extract, vanilla extract and liquid stevia. Mix well.

Add wet ingredients to the dry ingredients and mix together slowly until combined.

Grease skillet with oil of choice and heat over medium heat. I like to use Avocado Oil.

Add about 1/4 cup of batter onto the skillet. Once the batter begins to bubble, flip and cook the other side. The second side cooks much faster. Remove from heat when done cooking and set aside (or munch on as you make more)!

Repeat step 5 until all pancakes are done!

Serve warm with toppings of choice.