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Fluffy Keto Ricotta Pancakes

Enjoy a stack of fluffy keto ricotta pancakes that are low in carbohydrates yet rich in flavor, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American, Keto
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs Create structure and richness.
  • 1 cup whole milk ricotta cheese Adds creaminess and light texture.
  • 1/2 cup whole milk Provides moisture and flavor.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 tablespoon lemon zest Brightens flavor.
  • 2 tablespoons stevia glycerite Low-calorie sweetener.
  • 1/2 cup coconut flour Provides unique texture and is low in carbs.
  • 1 teaspoon baking soda Leavening agent.
  • 2 tablespoons unsalted butter For greasing the griddle.

Method
 

Preparation
  1. In a medium mixing bowl, combine the eggs, ricotta, milk, vanilla, lemon zest, stevia, coconut flour, and baking soda.
  2. Heat a nonstick griddle over medium heat and grease with half the butter.
  3. Pour 2 tablespoons of batter per pancake onto the griddle.
  4. Cook until golden brown and puffed, about 3-4 minutes per side.
  5. Grease the griddle again and repeat with the remaining batter. Serve pancakes immediately.

Notes

Let the batter rest before cooking to enhance texture. Experiment with toppings like sugar-free syrup, fresh fruit, or whipped cream.