Low Carb Blueberry Ricotta Pancakes

Low Carb Blueberry Ricotta pancakes

5 from 1 reviews

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