Lemony Ricotta Pancakes

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Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Three years later, she has maintained a 55-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

Crepes and pancakes have always been a big part of our weekends, and we are also blessed with a Meyer lemon tree in our backyard, so any opportunity to use these gems is welcome in our home! I use ricotta often for desserts and main dishes, and these light, fluffy Low Carb Lemon Ricotta pancakes are perfect – and keto! – for a Sunday morning treat. I love the taste of blueberries and lemon together, so I also usually top these with fresh blueberries, which are among the keto-approved fruits. If you are looking for a low carb and keto maple syrup, ChocZero makes the best ones on the market hands down!

While many baking recipes use almond flour, I use coconut flour in these because it produces a lighter and airier keto pancake. I also love the richness of ricotta and use it baking often because of it’s cheesecake-like texture. These Low Carb Lemon Ricotta pancakes also store well for a few days in the fridge, so i usually make a full batch and tightly seal leftovers for the next day!

If you’re looking for a more traditional pancake, my original keto pancake recipe is literally the BEST and if you want something quick, the Birch Benders Pancake mix is a good bet.

Lemon Ricotta Pancakes

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4
Calories 168 kcal

Ingredients
  

  • 4 oz full-fat ricotta cheese
  • 4 large eggs
  • 1/4 cup coconut flour
  • 2 tbsp Confectioners Swerve sweetener or powedered monkfruit
  • 2 tsp baking powder
  • 2 tsp pure vanilla extract
  • 1 tsp lemon extract
  • butter or ghee for the pan
  • 1/2 cup fresh whipped cream (optional)
  • 1/2 cup fresh blueberries (optional)
  • fine strips of lemon zest or grated lemon zest, for garnish (optional)

Instructions
 

  • In a blender, combine the ricotta cheese and eggs. Pulse until smooth.
  • Add the coconut flour, erythritol, baking powder, vanilla extract, and lemon extract to the blender and pulse until the ingredients are well combined and the batter is smooth.
  • Brush a large nonstick skillet or griddle pan with butter and heat over medium-low heat. Once the pan is hot, add 1/4 cup of the batter and cook until it's bubbly on the top and golden brown on the bottom, about 3 minutes. Repeat this process until all of the batter is gone, regreasing the skillet between batches.
  • Top each pancake with 1 tablespoon of lemon curd, 1 tablespoon of whipped cream, and a few blueberries, if using. Garnish with lemon zest, if desired.
  • Store leftovers in a resealable plastic bag in the fridge for up to 5 days, or freeze for later use. Reheat in a preheated 200 degree oven until warmed through.

Nutrition

Calories: 168kcalCarbohydrates: 9gProtein: 11gFat: 10gSaturated Fat: 5gCholesterol: 200mgSodium: 355mgPotassium: 140mgFiber: 3gSugar: 2gVitamin A: 396IUVitamin C: 16mgCalcium: 230mgIron: 2mg
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