These are hands down the World’s Greatest Low Carb Blueberry Ricotta Pancakes. No question.
4 large eggs
1/2 cup full fat ricotta cheese
1/4 cup unsweetened almond milk
2/3 cup Carbquik Baking Mix
1/4 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 1/4 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.
Keywords: Low Carb Blueberry Pancake, Low Carb Ricotta Pancake, Best Low Carb Pancakes