Keto Ricotta Almond Pancakes Gluten Free 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.

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!