Low Carb Blueberry Ricotta Pancakes

Here is a great breakfast idea for making a quick, keto-friendly, low-carb blueberry ricotta pancakes recipe. Try it, and this is delicious. Low Carb Blueberry Ricotta Pancakes – You must try this recipe.

These tasty and fluffy Low Carb Blueberry Ricotta Pancakes I made with coconut flour and pleasantly flavored with vanilla and lemon zest. They are very tasty and wonderfully fluffy. The ricotta cheese adds wonderful creaminess and really enhances its texture.

These Low Carb Blueberry Ricotta Pancakes are full of flavor with a little touch of sweetness from adding monk fruit to the batter. For top of the pancakes you can add keto-friendly sugar-free syrup, or just add some more berries.

If you like this, you can try similar recipes:

• Fluffy Keto Pancakes
• Keto Fluffy Buttermilk Pancakes
• Low Carb Pumpkin Pancakes
• Crispy, Spicy Cauliflower Pancakes
• Keto Dutch Baby Baked Pancake
• Blueberry Keto Pancakes
• Low Carb Coconut Pancakes
• Low Carb Almond Flour Pancakes
• Fluffy Low Carb Chocolate Pancakes
• Keto Pancakes with Blueberry and Whipped Cream

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Low Carb Blueberry Ricotta Pancakes

4 from 26 votes

Recipe by Vlad P., Photo Credit: Nataliya Arzamasova Course: BreakfastCuisine: American

Servings

5

servings

Prep time

15

minutes

Cooking time

4

minutes

Calories

214

kcal

Here is a great breakfast idea for making a quick, keto-friendly, low-carb blueberry ricotta pancakes recipe. Try it, and this is delicious.

Ingredients

• 1 cup coconut flour

• 4 large eggs

• 3/4 cup whole milk ricotta cheese

• 1/2 teaspoon vanilla extract

• 1/4 cup unsweetened almond milk

• 1 tablespoon lemon zest

• 1/4 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon monk fruit powder

• 1/4 cup blueberries

Directions

• Preheat a skillet over medium heat. Blend together the eggs, ricotta cheese, vanilla extract, and unsweetened almond milk.
• Mix together the coconut flour, golden lemon zest, salt, baking powder, and monk fruit in a separate bowl.
• Slowly add the dry ingredients into the blender, and blend until a smooth batter forms.
• For the 1/4 cup of blueberries, you will need to add 2-3 blueberries per pancake. Exact number of berries you have will depend on their size, so feel free to halve them if needed.
• Add butter to the preheated skillet. Wait for the butter to melt.
• Pour your pancake batter into the skillet and flip when lightly browned on the outside. To get the full number of servings, use a 2 tablespoon measurement to scoop in the batter.
• Serve with sugar free syrup, or additional berries.

Notes

• Nutrition info does not include toppings.