How to make Low Carb Lemon Ricotta Pancakes

Super soft and fluffy, these low-carb Lemon Ricotta Pancakes are the perfect way to get creative with your breakfast! These lemon pancakes are bursting with flavor and always a hit for an energy-boosting and filling way to start your morning. Recipe + photo by @cleaneaterr


What You’ll Need:

-1 bag of Keto and Co Pancake and Waffle Mix

-4 eggs

-3 Tbsp almond milk of your choice (we love these ones) 

-1 Tbsp coconut oil 

-Zest from 1-2 lemons 

-1/2 cup fresh lemon juice 

-1 cup ricotta cheese


Cooking Instructions:

  1. In a medium bowl, whip the egg whites until stiff peaks form. Set aside.
  2. In a large bowl, whisk together egg yolks, coconut oil, ricotta cheese, almond milk, and lemon juice. Set aside.
  3. Combine the egg yolk mixture with the Keto and Co Pancake Mix, then gently fold in the whipped egg whites in thirds. 
  4. Heat a prepared pan on medium heat. Drop batter by 1/4 cups to make pancakes. This batter is a bit thick, so drop in a circular motion and spread to make a pancake. 
  5. Flip when the underside is done, and repeat with all of your batter. 

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