These are hands down the World’s Greatest Keto Ricotta Pancakes. No question. And each stack of these low carb pancakes has just 6g net carbs.
Well. I have a confession to make.
Awhile back, I loudly proclaimed that I had the World's Greatest Waffle and Pancake recipe. But I now realize that I might have spoken too soon. So I would like to amend my claim and say that it was the World's Greatest Almond Flour Waffle and Pancake recipe.
The difference is that I didn't know about Carbquik Baking Mix back then.
But now I've experimented with the mix and come up with a delicious Keto Ricotta Pancakes recipe. These low carb pancakes are light and fluffy and full of cheesy goodness.
How do you make Keto Ricotta Pancakes?
To make these low carb ricotta pancakes you add eggs, ricotta cheese, almond milk and Carbquik Baking Mix to a blender and blend it up. Fry the batter in a little butter and you are done.
Can you add blueberries to make Keto Blueberry Pancakes?
Sure. In fact you absolutely should add blueberries. They are one of the few low carb fruits allowed on this Keto diet of ours so go crazy. Just drop them onto the uncooked batter as soon as it hits the pan.
What kind of sugar free pancake syrup should you use?
There are fancy Keto syrups on the market but they aren't really necessary for this recipe. I just find the cheapest sugar free syrup at the syrup section of the grocery store and go with that. They even come in generic brand.
So to sum up:
These Keto Ricotta Pancakes are the closest I've come to low carb pancake perfection. Plus, they have only 4g net carbs per serving. Not too shabby. But again, apologies for the confusion.
Please enjoy the new World's Greatest Pancakes.Print
Keto Ricotta Pancakes
These are hands down the World's Greatest Keto Ricotta Pancakes. No question.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 8 pancakes 1x
- Category: Entree
- Cuisine: American
4 large eggs
½ cup full fat ricotta cheese
¼ cup unsweetened almond milk
⅔ cup Carbquik Baking Mix
¼ cup blueberries
1 tablespoon butter
1. Add eggs, ricotta cheese, almond milk, and baking mix to a blender and blend until combined. Scrape down the sides to get any pockets of baking mix and blend again.
2. Heat butter in a large skillet over Medium High heat. Pour the batter onto the skillet in ¼ cup measurements.
3. Place blueberries evenly over the batter. Cook until bubbles form in the batter, 1-2 minutes. Flip pancakes and cook until browned, 1-2 minutes more. You should have 8 pancakes.
4. Serve topped with butter and sugar-free pancake syrup.
- Serving Size: 2 pancakes
- Calories: 200
- Fat: 14
- Carbohydrates: 11
- Fiber: 7
- Protein: 12
Keywords: Low Carb Blueberry Pancake, Low Carb Ricotta Pancake, Best Low Carb Pancakes