These fluffy keto ricotta pancakes are made with coconut flour and flavored with vanilla and lemon zest. Ready in 30 minutes, they make the perfect low-carb weekend breakfast!
These pancakes are amazing. They are flavorful and fluffy. The ricotta cheese adds wonderful creaminess and greatly enhances their texture. Coconut flour is not always easy to work with because it's extremely absorbent. However, once you get the ratios right, it produces amazing baked goods.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ricotta cheese: I use whole-milk ricotta.
- Whole milk: You can use heavy cream if you'd like.
- Lemon zest: A must in this recipe. I'm all for adapting recipes to your own needs (while accepting that results may or may not be disastrous). But the lemon zest really is an integral part of this recipe.
- Sweetener: I like to use stevia. You can use a granulated sweetener to equal ⅓ cup of sugar, adding 1-2 tablespoons of water or milk to the batter if needed.
- Coconut flour: Try to measure it by weight and not by volume. It's extremely absorbent, so each gram makes a difference.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Whisk the ingredients (except for the butter) in a bowl.
Cook the pancakes in butter on a nonstick griddle for about 3 minutes per side over medium heat.
Serve immediately, topped with butter and/or syrup.
Amazing pancakes -thank you for sharing. I added blueberries and sliced strawberries before flipping the pancakes. Yummy!
Nishi
Read more comments
Amazing pancakes -thank you for sharing. I added blueberries and sliced strawberries before flipping the pancakes. Yummy!Recipe Tip
Make the pancakes small - 2 tablespoons each - so they'll be easier to flip. If you make them bigger, you might run into trouble when it's time to flip them.
Recipe FAQs
I typically use almond flour or coconut flour when making pancakes. Sometimes, I don't use flour at all - see these protein pancakes, for example, made with protein powder and no flour.
Almond flour is easier to work with but is more calorie-dense. Coconut flour can be a bit of a challenge to work with as it requires extra liquids and eggs, but once you get the ratios right, it works well in keto recipes. In this recipe, I use coconut flour with excellent results.
Please don't. In terms of flavor and texture, it's important to use whole-milk cheese in this recipe.
Yes! Coconut flour produces fluffy baked goods when the ratios are right. These coconut flour pancakes are fluffy, too, as are these coconut flour muffins. See the photo below - it shows you the texture of these pancakes. Lovely!
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Separate them with wax paper squares so they don't stick. Reheat them in the microwave at 50% power. You can also freeze these pancakes in freezer bags. Again, make sure you separate them with wax paper. They can be thawed in the microwave using the "defrost" setting.
Serving Suggestions
Here are a few ideas for topping these pancakes:
- Sugar-free syrup
- Unsalted butter and a powdered sweetener
- Keto whipped cream and fresh berries
- Chocolate whipped cream
- Strawberry compote
- Blueberry compote
Recipe Card
Fluffy Keto Ricotta Pancakes
Video
Ingredients
- 4 large eggs
- 1 cup whole milk ricotta cheese
- ¼ cup whole milk
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest - from a large lemon
- 1 teaspoon stevia glycerite - equals ⅓ cup of sugar
- 6 tablespoons coconut flour - 42 grams
- ½ teaspoon baking soda
- 2 tablespoons unsalted butter - divided, for the griddle
Instructions
- In a medium mixing bowl, combine the eggs, ricotta, milk, vanilla, lemon zest, stevia, coconut flour, and baking soda.
- Heat a nonstick double burner griddle over medium heat (not higher) for about 4 minutes. Grease the griddle with half the butter.
- Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon scoop).
- Cook the pancakes until golden brown and puffed, 3-4 minutes per side.
- Grease the griddle again and repeat with the second batch. Serve immediately.
Notes
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh baking powder (gluten-free if needed) instead of baking soda.
- The nutrition info does not include toppings.
- Make the pancakes small - 2 tablespoons each - so they'll be easier to flip. If you make them bigger, you might run into trouble when it's time to flip them.
- I don't recommend using low-fat ricotta cheese.
- You can replace the stevia with a granulated sweetener to equal ⅓ cup of sugar, adding 1-2 tablespoons of water or milk if needed.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Separate them with wax paper squares so they don't stick. Reheat them in the microwave at 50% power.
- You can also freeze these pancakes in freezer bags. Again, make sure you separate them with wax paper. They can be thawed in the microwave using the "defrost" setting.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
kinga says
Hello, I want to make these pancakes but am wondering if I eat 6 pancakes it will be 12g of carbs? The 14 g of sugar comes from the milk correct? Sorry, I am new to this way of eating and just want to clarify. Thank you.
Vered DeLeeuw says
Hi Kinga,
Thank you so much for this helpful comment - it made me re-check the estimated nutrition info as 14 grams of sugar didn't make sense, so I re-ran the calculation and made a few changes as a result. As always, this is an estimate.
To answer your questions, 6 pancakes (a third of the recipe) have around 13 grams of carbs (including 5 grams of sugar) and 5 grams of fiber. Most of the sugar comes from the ricotta and milk. Different brands will slightly change these numbers.