Rating: 3.5 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

I came up with this easy keto recipe to satisfy a pancake craving while following my diet of low carbs and higher protein. It tastes even more delicious with blueberries!

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 small pancakes
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a frying pan over medium-high heat.

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  • Combine almond flour, flax meal, baking soda, and salt in a bowl. Add ricotta cheese, egg, 1 teaspoon coconut oil, and vanilla extract. Mix thoroughly.

  • Spread 1/2 teaspoon coconut oil in the pan. Pour a portion of the batter into the pan and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until bottom is light golden brown, 2 to 3 minutes. Repeat with remaining batter.

Cook's Notes:

I have also tried making cottage cheese pancakes, but they stuck to the pan. Ricotta has a milder flavor and consistency for pancakes.

Recipe can be doubled.

Nutrition Facts

178 calories; protein 7.1g; carbohydrates 4.6g; fat 15.1g; cholesterol 93mg; sodium 338.8mg. Full Nutrition
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