Keto Lemon Ricotta Pancakes

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3 from 1 vote

Light and lemony ricotta pancakes made with coconut flour for a tasty low carb and grain free pancake.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: Breakfast, Vegetarian

Keyword: ricotta recipes

Servings: pancakes

Calories: 101kcal

Ingredients

½ cup ricotta
¼ cup coconut flour
3 tablespoons almond milk (add more if the batter is too thick)
2 large eggs
1 teaspoon baking powder
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons allulose
1 teaspoon vanilla extract

US Customary - Metric

Instructions

In a medium mixing bowl, beat the egg and then add the ricotta cheese and blend well.
Add the other ingredients and mix until you have a smooth batter.
Heat a couple of tablespoons of butter in a medium frying pan on a medium low heat.
Pour about 2 to 3 tablespoons of batter for each pancake; smaller pancakes will be easier to work with.
Cook until the edges are slightly browning, then flip over and cook for another 2 minutes.
Remove the pancakes carefully with a spatula as they are delicate to handle.
Serve with blueberries

Notes

Makes 5 small pancakes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition