Keto Ricotta Pancakes
Servings: 3 pancakes
Calories: 156kcal
Easy keto ricotta pancakes are made with ground flaxseed for a high fiber and low carb pancake.
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Ingredients
- ¼ cup ricotta cheese
- 1 large egg
- 2 tablespoons ground flaxseed/flaxseed meal
- ½ teaspoon baking powder
- 2 tablespoons allulose or other low carb sweetener
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
To cook
- 2 tablespoons butter
Instructions
- In a medium mixing bowl, beat the egg and then add the ricotta cheese and blend well.
- Add the other ingredients and mix until you have a smooth batter.
- Heat a couple of tablespoons of butter in a medium frying pan on a medium low heat.
- Pour about 2 to 3 tablespoons of batter for each pancake; smaller pancakes will be easier to work with.
- Cook until the edges are slightly browning, then flip over and cook for another 2 minutes.
- Remove the pancakes carefully with a spatula as they are delicate to handle.
- Eat and enjoy!
Notes
Makes 3 small pancakes.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1pancake | Calories: 156kcal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Fiber: 2g