Keto Ricotta Pancakes

Keto Ricotta Pancakes

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If you’re following a ketogenic diet, you may find that traditional breakfast foods like pancakes are off-limits due to their high carb content. However, with this keto-friendly ricotta pancake recipe, you can enjoy a delicious breakfast while still sticking to your diet. These pancakes are fluffy and flavorful, and the addition of ricotta cheese gives them a unique texture that’s sure to satisfy.

Ingredients:

  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 2 tbsp granulated low-carb sweetener (such as erythritol or monk fruit)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • Coconut oil, for frying

Instructions:

  1. In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt.
  2. In a separate bowl, whisk together the ricotta cheese, eggs, almond milk, and vanilla extract until smooth.
  3. Add the wet ingredients to the dry ingredients and stir until well combined.
  4. Heat a non-stick pan over medium heat and melt a tablespoon of coconut oil.
  5. Using a 1/4 cup measure, pour batter onto the pan and cook until the edges start to set and the top begins to bubble.
  6. Flip the pancake and cook until golden brown.
  7. Repeat with remaining batter, adding more coconut oil to the pan as needed.

Nutrition Facts 

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