Low Carb Blueberry Ricotta Pancakes
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Low Carb Blueberry Ricotta Pancakes
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This makes a total of 5 servings of Blueberry Ricotta Pancakes. Each pancake comes out to be 311.4 Calories, 22.61g Fats, 5.78g Net Carbs, and 15.25g Protein.
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Ingredients
- 3 egg large
- ¾ cup ricotta cheese
- ½ teaspoon vanilla extract
- ¼ cup almond milk unsweetened vanilla
- 1 cup almond flour
- ½ cup golden flaxseed meal
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼-½ teaspoon stevia powder
- ¼ cup blueberries
Instructions
- Preheat a skillet over medium heat. Blend together the eggs, ricotta, vanilla extract, and unsweetened almond milk.
- Mix together the almond flour, golden flaxseed meal, salt, baking powder, and stevia in a separate bowl.
- Slowly add the dry ingredients into the blender, and blend until a smooth batter forms.
- For the ¼ cup of blueberries, you will need to add 2-3 blueberries per pancake. Exact number of berries you have will depend on their size, so feel free to halve them if needed.
- Add butter to the preheated skillet. Wait for the butter to melt.
- Pour your pancake batter into the skillet and flip when lightly browned on the outside. To get the full number of servings, use a 2 tablespoon measurement to scoop in the batter.
- Serve with sugar free syrup, or additional berries.
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