Ingredients20 m servings 178
- Heat a frying pan over medium-high heat.
- 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.
Per Serving: 178 calories; 15.1 4.6 7.1 93 339 Full nutrition
ReviewsRead all reviews 3
Best keto pancakes I've tried so far. I'm not into the flavor of pork rinds in my pancakes so this one is perfect with almond flour and ricotta. Much more substantial breakfast.
I substituted coconut flour but the batter was very thick so I added coconut milk. Great taste