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Keto ricotta pancakes are stacked on a white plate and topped with butter.
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Fluffy Keto Ricotta Pancakes

These fluffy keto ricotta pancakes are made with coconut flour and are pleasantly flavored with vanilla and lemon zest.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 357kcal
Author Vered DeLeeuw

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.
    Mixing the ingredients in a bowl.
  • Heat a nonstick double burner griddle over medium heat (not higher) for about 4 minutes. Grease the griddle with half the butter.
    Preheating the griddle.
  • Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon scoop).
    Adding the pancakes to the griddle.
  • Cook the pancakes until golden brown and puffed, 3-4 minutes per side.
    Flipping the pancakes.
  • Grease the griddle again and repeat with the second batch. Serve immediately. 
    Cutting a stack of pancakes with a knife and fork.

Video

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

Serving: 6pancakes | Calories: 357kcal | Carbohydrates: 12g | Protein: 20g | Fat: 23g | Sodium: 412mg | Fiber: 5g | Sugar: 14g
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