Keto pancakes, whaaaat? You mean there is more to eat than eggs for breakfast on a low carb diet? There sure is and they don’t taste like cardboard either. You can make fluffy keto pancakes by using ricotta cheese. You read that right – ricotta cheese!
Keto Pancakes
There is no question that I crave carb-filled treats daily. Cookies, cakes and donuts, oh my. I can’t tell you how many times I have texted a friend exclaiming “I want a donut!” So when I can find a way to imitate these delicious treats with fewer carbs, I am all over it.
Now, don’t get me wrong. I love eggs. I have plenty of low carb and keto egg recipes that are really, really good. But sometimes I just can’t curb that craving for something fluffy and carb-ish (that’s my word, I made it up, but you can use it).
So when I want to give in to those carb cravings, I do. By eating keto versions of my favorite carb loaded foods.
What you need to make keto pancakes
First of all, you can avoid all of this trouble by grabbing a bag of Birch Benders Keto Pancake Mix. I’ve tried it and it’s pretty good. Not as fluffy as ricotta pancakes but a quick and easy alternative.
If you have a few extra minutes (that’s all it really takes) and all of the ingredients you need, however, it’s worth making these yummy beauties from scratch.
How to make keto pancakes
The beauty behind this recipe is not only in the fact that it is low carb (only 3 grams of net crabs per serving) but that you just mix everything together in the blender, pour onto a griddle, flip, and serve. Easy!
- Add all ingredients into a blender.
- Combine until smooth.
- Add pecans.
- Stir.
Then spoon onto a griddle and cook until done.
Now, keep in mind, a serving is one pancake. 3 grams net carbs for 1 pancake. If you eat the whole batch, that’s still only 18 grams of net carbs, less than probably a single non-keto pancake.
Well, what are you waiting for? Scroll down and grab the recipe below.
Fluffy Keto Ricotta Pancakes with Pecans
Ingredients
- 1/2 cup coconut flour
- 1/2 tsp stevia extract powder
- ½ tsp baking powder
- Pinch salt
- 4 eggs large
- 1/4 cup ricotta
- ⅓ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup crushed pecans
Instructions
- Add all of the ingredients except the crushed pecans to a blender.
- Blend on low until smooth and combined
- Add the crushed pecans and combine with a spatula or large spoon.
- Heat a lightly oiled griddle on medium heat.
- Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Should make approximately 6 pancakes.
- Brown on each side until cooked through.
- Serve!
Madaline Hernandez says
I usually won’t try a recipe that doesn’t have a few reviews, but I had an unopened 32 oz jar of ricotta 3 days past it’s best by date, so I’ve been on a cooking & freezing spree.
So, this recipe was a major hit with me & my kiddos. The first ever for a pancake recipe that’s not made from white flour. I’ll admit, I used your recipe as a base & made a few tweaks. I used regular milk in place of almond, a tablespoon of granular lakanto classic in place of the stevia, and a teaspoon of banana extract in place of vanilla. I also cooked them for about 12 minutes in the oven. 5 years of gluten free, turned paleo, turned keto cooking I’ve learned with my kids & pancakes that I have to swap the vanilla for maple extract & cinnamon or banana extract just to get them to try it. I’m at a point where food is for nourishment so how close it tastes to it’s traditional counterpart is irrelevant for me, but these literally tasted like a “normal” banana nut pancake. I know that’s not what you’ve provided here, but I wanted to thank you anyway.
I will be making these recipe again & again as it freezes well too. I store them with my food saver, let them defrost for a few on the counter, then toss them in the toaster oven.
730 Sage Street says
Love this Madaline this is exactly what cooking is about and what I strive for. A quality recipe that is flexible and easy to tweak!