4 Ingredient Keto Low Carb Vanilla Ricotta Pancakes Recipes

KETO RICOTTA PANCAKES

Steps:

• Place all the ingredients except for the butter in your food processor bowl. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula.
• You can also mix the ingredients by hand if you prefer. Whisk them all in one bowl, adding them in the order listed.
• Heat a nonstick double burner griddle over medium heat (not higher), about 4 minutes. Grease with half the butter.
• Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon ice cream scoop that I got on Amazon).
• 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.

THE FLUFFIEST RICOTTA SOUFFLé LOW CARB PANCAKES - ONLY 4 INGREDIENTS

Steps:

• Preheat your pan on medium heat
• Separate the eggs, there must be no yolk in the white.
• In one bowl, mix together the egg yolks, ricotta cheese, sugar and almond flour until smooth.
• In the second bowl add ½ teaspoon of baking powder to the whites and beat the whites on high speed using a hand mixer until they are fluffy, form a nice peaks and hold their peaks. It should take about 5-6 minutes and the egg whites mixture should look something like this (See post)
• Combine the egg yolk mixture into the egg whites and mix carefully, you don't want to break the fluffiness of the egg whites too much.
• Spoon the mixture into 3 even rounds onto oiled pan ( I use Pure Avocado oil. I love it for it's mild flavor and high heat up to 500 Degrees F ), and cover the pan with the lid.
• Cook the pancake for about 3 minutes. Take a peak half way to make sure it is not burning. Then flip over, cover lid and cook for another 2 minutes and watch it until they become nice and golden brown. At this point you should be able to recognize the desired color of your pancake.
• Remove from pan and and enjoy warm however you like - with butter, fruit or a boot of maple syrup

KETO PANCAKES

Steps:

• Whisk the eggs and almond milk together in a bowl. Add the stevia, baking powder, cinnamon, almond flour and vanilla, then stir to combine.
• Heat a non-stick frying pan over a medium-low heat. Pour in a couple of tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter, then serve in stacks with your favourite toppings - we topped ours with fried streaky bacon, Keto-friendly maple syrup and just a few blueberries.