A New Spin on Keto Pancakes!
Most pancake recipes boast that they’re the fluffiest recipe on the planet. Well, if they’re not using ricotta cheese, they might fall short in that regard.
Those of us in the keto world know the magic that is cream cheese low carb pancakes. Two main ingredients (cream cheese and eggs) will get you a lightning-quick breakfast that you can dress up any way you like. The cream cheese in that basic recipe can be switched out to other similar, mild-tasting cheeses. One of which is ricotta!
Ricotta is an interesting cheese – it’s crumbly but sticky, so it works in this low carb pancake batter. Make sure to use whole milk ricotta. You don’t want the low-fat stuff. Ever.
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Other than ricotta and eggs, we added just a few choice ingredients to add to the pancake eating experience. You can’t forget cinnamon and a bit of baking powder. Make sure to peep at the fun chemical reaction when the baking powder is mixed with the lemon juice!
The lemon glaze is optional. We thought it’d be the perfect way to add a bit more sweetness and lemon flavor, but you can just as easily use Walden Farms Pancake Syrup or Walden Farms Blueberry Syrup. Both are great, based on our extensive testing 🙂
Check out these other popular low carb pancake recipes on Tasteaholics.com!
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| Servings: people |
- 13 oz. whole milk ricotta cheese
- 6 large eggs
- 1 large lemon (zested & juiced)
- 1.5 tsp vanilla extract
- 25 drops liquid stevia
- 1.5 tsp baking powder
- 1/2 cup almond flour
- 1.5 tbsp poppy seeds
- 1/4 tsp sea salt
- 1/2 cup So Nourished powdered erythritol sweetener
- 1/2 lemon (juiced)
- 1 splash almond milk
- Zest an entire lemon and squeeze the juice out. Reserve half for the lemon glaze.
- Into a food processor, combine all the wet ingredients (plus half the lemon juice and all of the zest) and blend for a few seconds until combined.
- Then, add in the dry ingredients and blend until well-mixed.
- Heat up a large griddle to medium heat and using a quarter cup measuring cup, ladle the pancakes on and cook for about 5-7 minutes. The pancakes should be golden on the bottom and drying up on top.
- Flip and cook for an additional 2 minutes then transfer to plates.
- To make the lemon glaze, combine the powdered erythritol, lemon juice and a splash of almond milk to thin out the consistency. Stir with a spoon, pour over the pancakes and enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Breakfast in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Can these be made into waffles?
I’m really not certain, I’ve never tried!
I am confused on how much juice and zest is used. The recipe says zest an entire lemon and juice it, reserving half the juice for the glaze. Where does the other lemon go?
Hi June, in the recipe, it says to reserve half the lemon juice for the glaze and to combine all the wet ingredients (including 1/2 the lemon, juiced) for the pancake batter. 1/2 the lemon goes into the batter, 1/2 the lemon goes into the glaze. Hope that helps!
I made the pancakes and they were tasty. It is still not totally clear when I read the recipe. It clearly calls for 2 lemons, but says to zest an (meaning 1) entire lemon. My daughter and I enjoyed them either way. Thanks for posting your recipes!
Oh, I see what you meant now! That’s our mistake. The ingredients call for 2 lemons while the instructions (which are more correct) say to use only 1 lemon. I’ll correct that to just 1 lemon. Thanks for bringing that to our attention 🙂
can i sub erythritol for stevia drops? How much swerve?
Sure, I would do about 2-4 tablespoons but that depends on how sweet you like pancakes.
Hello
Would the net carbs lessen without the glaze?
Only slightly, the glaze is mainly erythritol 🙂
can this be made into muffins?
Hmm, you could try! But these pancakes are so delicate, I’m not sure they’ll be rigid enough to stay in muffin form. These are best enjoyed with a fork in pancake form 🙂
How many pancakes is one serving
It depends on how large you make your pancakes. We calculated the macros to be 1/4 of the total recipe since it fed 4 people.
HI not a fan of lemon, can I omit and what do I use for liquid instead of the lemon juice? Thanks
I would suggest another type of pancake recipe then! These work very well in lemon juice, but we’ve got others that contain no lemon juice at all. Here’s one with blueberries, and one with chocolate chips. Hope that helps!