KETO RICOTTA PANCAKES
These tasty and fluffy keto ricotta pancakes are made with coconut flour and pleasantly flavored with vanilla and lemon zest.
Provided by Vered DeLeeuw
Categories Breakfast
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 6 pancakes, Calories 357 kcal, Carbohydrate 12 g, Protein 20 g, Fat 23 g, Sodium 412 mg, Fiber 5 g, Sugar 14 g
KETO RICOTTA ALMOND PANCAKES (GLUTEN FREE)
Creamy and fluffy ricotta pancakes with a delicate hint of almond flavor!
Provided by Julianne
Categories Breakfast
Time 20m
Number Of Ingredients 12
Steps:
- Whip the egg whites in a mixing bowl, until you get soft peaks using a hand mixer and set aside. In another bowl, add the egg yolks, ricotta, swerve, vanilla, almond extract and the heavy cream, then mix for about 2 minutes.
- Add the egg whites in and mix briefly. In a separate bowl, whisk the almond flour, oat fiber and baking powder. Add the dry ingredients into the wet and mix until combined.
- The batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
- Add some avocado oil, coconut oil or clarified butter/ghee to a nonstick skillet on LOW heat and add the pancake batter to make pancakes of about 3-4" in diameter. If you make them any bigger, they might be more difficult to flip and won't hold together as well. Think a little bigger than a silver dollar pancake.
- Cook them on low heat with a lid on for a few minutes on each side, this is key! Wait till you see a few tiny bubbles, they carefully flip them and put the lid back on till they are done.
- Be patient while they cook and if you make them this way, they will turn out perfectly! Top with grass-fed butter, (optional) sugar-free maple syrup and some chopped toasted almonds for some texture!
Nutrition Facts : Calories 258 kcal, Carbohydrate 10 g, Protein 11 g, Fat 20 g, SaturatedFat 8 g, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
FLUFFY KETO PANCAKES
These fluffy, tasty pancakes are super easy. Serve with plenty of butter and your favorite sugar-free syrup.
Provided by just.a.mom
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix almond flour, coconut flour, sweetener, salt, baking powder, and cinnamon together in a bowl. Whisk in eggs, heavy cream, butter, and vanilla extract slowly until batter is just blended.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 13.4 g, Cholesterol 281.2 mg, Fat 33.2 g, Fiber 3.5 g, Protein 15.3 g, SaturatedFat 10.3 g, Sodium 842.3 mg, Sugar 1.8 g
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