Keto Almond Ricotta Pancakes Recipes

CRAVE-WORTHY KETO LEMON RICOTTA PANCAKES

Steps:

• Add the almond flour, coconut flour, baking powder and salt to a bowl and mix to combine.
• Add the eggs, ricotta, sweetener, almond milk and lemon zest to another bowl and mix to combine.
• Add the wet ingredients to the dry, and stir to combine.
• Lightly grease a non stick skillet with butter.
• Heat the skillet over medium low heat until hot.
• Drop ¼ cup of batter for each pancake onto the hot skillet.
• Cook until small bubbles begin to form on the top.
• Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
• Serve warm.

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.

KETO RICOTTA ALMOND PANCAKES (GLUTEN FREE)

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!

KETO PANCAKES

Steps:

• Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
• Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

FLUFFY KETO PANCAKES

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.