Fluffy Keto Ricotta Pancakes

Name: Fluffy Keto Ricotta Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 4 large eggs; 1 cup whole milk ricotta cheese; ¼ cup whole milk; 1 tablespoon vanilla extract; 1 tablespoon lemon zest; 1 teaspoon stevia glycerite; 6 tablespoons coconut flour; ½ teaspoon baking soda; 2 tablespoons unsalted butter

User Reviews

5.0

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 servings
Calories
357 kcal
Course
Breakfast
Cuisine
American

Fluffy Keto Ricotta Pancakes

Winston Campbell

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These fluffy keto ricotta pancakes are made with coconut flour and are pleasantly flavored with vanilla and lemon zest.

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Ingredients

Servings

4 large eggs
1 cup whole milk ricotta cheese
¼ cup whole milk
1 tablespoon vanilla extract
1 tablespoon lemon zest from a large lemon
1 teaspoon stevia glycerite equals ⅓ cup of sugar
6 tablespoons coconut flour 42 grams
½ teaspoon baking soda
2 tablespoons unsalted butter divided, for the griddle

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Instructions

In a medium mixing bowl, combine the eggs, ricotta, milk, vanilla, lemon zest, stevia, coconut flour, and baking soda.
Heat a nonstick double burner griddle over medium heat (not higher) for about 4 minutes. Grease the griddle with half the butter.
Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon scoop).
Cook the pancakes until golden brown and puffed, 3-4 minutes per side.
Grease the griddle again and repeat with the second batch. Serve immediately.

Notes

Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh baking powder (gluten-free if needed) instead of baking soda.
The nutrition info does not include toppings.
Make the pancakes small - 2 tablespoons each - so they'll be easier to flip. If you make them bigger, you might run into trouble when it's time to flip them.
I don't recommend using low-fat ricotta cheese in this recipe.
You can replace the stevia with a granulated sweetener to equal ⅓ cup of sugar, adding 1-2 tablespoons of water or milk to the mixture if needed.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Separate them with wax paper squares so they don't stick. Reheat them in the microwave at 50% power.
You can also freeze these pancakes in freezer bags. Again, make sure you separate them with wax paper. They can be thawed in the microwave using the "defrost" setting.