Fluffy Keto Ricotta Pancakes
User Reviews
5
Fluffy Keto Ricotta Pancakes
Description
Fluffy Keto Ricotta Pancakes use large eggs and whole milk ricotta cheese mixed with coconut flour, milk, lemon zest, vanilla, and a sweetener to create a batter that cooks into light, airy pancakes. Baking soda gives lift, while coconut flour provides a low-carb flour substitute. The pancakes are cooked on a greased griddle in small spoonfuls, allowing easy flipping and even cooking.
The finished pancakes develop a golden crust with a soft, tender interior. Flavor notes come from the lemon zest and vanilla extract, complementing the creamy ricotta. The stevia glycerite sweetens without sugar, suitable for ketogenic dietary needs.
These pancakes are best served fresh and can be paired with butter, sugar-free syrups, or low-carb toppings. They can be refrigerated or frozen for later use, with reheating instructions provided in the notes to preserve texture and flavor.
Substituting baking powder for baking soda prevents any ammonia smell some may detect. Smaller pancakes make flipping easier and more reliable.
Ingredients
- 4 egg large
- 1 cup ricotta cheese whole milk
- ¼ cup milk whole
- 1 tablespoon vanilla extract
- 1 tablespoon lemon from a large lemon, zest
- 1 teaspoon stevia glycerite equals ⅓ cup of sugar
- 6 tablespoons coconut flour 42 grams
- ½ teaspoon baking soda
- 2 tablespoons butter divided, for the griddle, unsalted
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
- If concerned about baking soda's ammonia smell, use 2 teaspoons fresh baking powder instead.
- Make pancakes small (about 2 tablespoons each) to facilitate easier flipping.
- Use whole milk ricotta for best texture; low-fat versions are not recommended.
- Stevia glycerite sweetens to equal roughly ⅓ cup sugar; granulated sweetener substitutions may require added moisture.
- Leftover pancakes keep up to 4 days in the fridge, separated by wax paper to prevent sticking.
- Reheat leftovers gently in the microwave at 50% power or thaw frozen pancakes before heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 6pancakes | |
| Calories | 357kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Sodium | 412mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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