Low-carb ricotta and lemon pancakes

Low-carb ricotta and lemon pancakes

Adding in ricotta cheese makes low-carb coconut flour pancakes fluff up higher. With the added lemon flavor, there’s no need to top them off with butter or syrup. They taste great plain!

Low-carb ricotta and lemon pancakes

Adding in ricotta cheese makes low-carb coconut flour pancakes fluff up higher. With the added lemon flavor, there’s no need to top them off with butter or syrup. They taste great plain!
USMetric
5 servingservings

Ingredients

  • ½ cup (123 oz.) 120 ml (50 g) coconut flour
  • 1 tsp 1 tsp baking soda
  • ¼ tsp ¼ tsp salt
  • ½ cup 120 ml heavy whipping cream
  • 4 4 large egg, separatedlarge eggs, separated
  • 1 tsp 1 tsp lemon extract or lemon zest
  • ½ cup (413 oz.) 120 ml (130 g) whole milk ricotta cheese
  • 1 tbsp 1 tbsp butter
Serving
  • 6 oz. 170 g fresh blueberries
  • ½ cup (413 oz.) 120 ml (130 g) whole milk ricotta cheese
  • 2 tsp 2 tsp lemon zest (optional)
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Instructions

Instructions are for 5 servings. Please modify as needed.

  1. In large bowl, combine coconut flour, baking soda, and salt. Whisk in cream, egg yolks, lemon extract, and ricotta.
  2. In another bowl, beat egg whites with an electric mixer until soft peaks form. Fold into batter.
  3. Heat a large griddle or pan with butter over medium high heat.
  4. Drop batter using about 4 tablespoons (1/4 cup) of batter for each pancake. Cook until each side is browned, about 2 to 3 minutes per side.

Tip!

The batter will be very thick which is great for fluffy pancakes. For thinner pancakes, flatten out the drops of batter using the back of a spoon before cooking.

Warm a cup of frozen blueberries in the microwave, or in a pot on the stove top until bubbly and juicy. Add a tablespoon to each serving of pancakes, for a low-carb fruity topping.

Pancakes for dessert?

We do not recommend sweet foods for breakfast since it can trigger hunger in some people. But if you enjoy the pancake as a dessert as an extra treat you can add 1 tbsp of erythritol per serving in the batter for a sweeter taste.

Serving suggestion

Add a few slices of crispy bacon for some extra protein and saltiness.

Recommended special equipment

  • Electric mixer

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17 comments

  1. Judi
    Will it waffle? Would these work if cooked in a waffle iron?
  2. Anita A Faulkner
    Could you use this recipe for chaffles?
  3. Yuri
    Dunno if we can chaffle it up, but so far, the best keto pancake recipe I ever tried. I used mascarpone though (too lazy to buy ricotta), and also added vanilla extract (because YOLO) and I gotta say the lemon zest makes a whole world of difference. Much love and respect for the DD team, great job with this one!
  4. Kathryn
    Loved these. I added lemon zest and vanilla as well. These are the best I have made/tried.
  5. Susan
    About this recipe: Why did you not add the cream to the pancake mixture. It is in the ingredients
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    About this recipe: Why did you not add the cream to the pancake mixture. It is in the ingredients

    Cream is listed in Step 1.

  7. Sarah
    These were really eggy and very hard to flip in the pan. I gave up half way through 🤮
  8. Barb
    The best texture I have had to date! Great taste as well, a real treat. We made blueberry butter to go on top.
  9. Sharn
    These pancakes are wonderful. I find you have to be very patient and not flip them too soon or they break, but other than that, I love them. I cooked them with the berries popped in them. I would like to make the batter a little more runny next time. What would be the best way to do that? A bit more cream? Less flour? Thanks!
    Reply: #10
  10. Kerry Merritt Team Diet Doctor

    These pancakes are wonderful. I find you have to be very patient and not flip them too soon or they break, but other than that, I love them. I cooked them with the berries popped in them. I would like to make the batter a little more runny next time. What would be the best way to do that? A bit more cream? Less flour? Thanks!

    To get the same amount of servings, you could try adding a little more cream. Be sure to take the nutritional difference into account.

  11. matthew.estes
    Does anyone know of a United States source of Amanprana Coconut flour?
    Replies: #12, #13
  12. Crystal Pullen Team Diet Doctor

    Does anyone know of a United States source of Amanprana Coconut flour?

    Amanprana coconut flour is not readily available in the US.

  13. madpryor
    We got coconut flour from Whole Foods. I don't know the brand.
  14. Natalia Roman
    Love them!! How long will the batter stay good in the fridge? Would you recommend making a batch and freezing them? Thank you!
    Reply: #15
  15. Kerry Merritt Team Diet Doctor

    Love them!! How long will the batter stay good in the fridge? Would you recommend making a batch and freezing them? Thank you!

    The batter should be fine for a day or two in the fridge. And, yes, freezing them shouldn't be a problem!

  16. christina
    Can almond flour be substituted for the coconut flour? I am BRAND new at Keto and trying to learn. Thank you, Christina
    Reply: #17
  17. Kristin Parker Team Diet Doctor

    Can almond flour be substituted for the coconut flour? I am BRAND new at Keto and trying to learn. Thank you, Christina

    Coconut flour and almond flour can not be substituted 1:1 as coconut flour absorbs much more moisture. Almond flour can also be grittier, which is why coconut flour was used to develop this recipe.

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