Keto Ricotta Pancakes Recipes

4 INGREDIENT KETO LOW CARB VANILLA RICOTTA PANCAKES

Steps:

• Add all ingredients to a blender or whisk together by hand.
• Heat coconut oil in a skillet on medium high heat.
• Use 1/4 cup to measure batter for each pancake.
• Free form pancakes or use an english muffin mold in skillet to form pancakes.
• Allow to cook 2-3 minutes on one side or until you see bubbles forming around edges and center. Flip and cook 1-2 minutes more on other side. Makes a total of 8 pancakes, serving size is 2.
• Enjoy immediately!

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.

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.

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.