Almond Blueberry Ricotta Pancakes (Low Carb)

Almond Blueberry Ricotta Pancakes (Low Carb)

When I first moved to LA, I fell in love with the blueberry ricotta pancakes at a restaurant called Little Dom’s. And I’ve never been a huge pancake person, either. But these were flat clouds of utter perfection. I actually haven’t been to Little Dom’s in a few years. It’s the sort of place where you often have to wait an hour to get in, so we just started going less and less often. When I got diagnosed with gestational diabetes, however, I started eating a lot of almond based pancakes. They’re high in protein and low in carbs, so they make a balanced and satisfying breakfast when paired with sugar free maple syrup (I’m a big fan of Choc Zero’s).

Anyway, I experimented with lots of different types of almond flour pancakes. As I mentioned earlier, I’m not a huge pancake person, so plain ones didn’t really appeal to me. One day, I decided to try and recreate the blueberry ricotta ones from Little Dom’s. There aren’t a perfect replica. They’re made with almond flour, after all. So they’re not quite as fluffy. (Plus I added a bunch of lemon zest because hello, it me.) But they’re still pretty damn delicious. And healthier, to boot!

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Almond Blueberry Ricotta Pancakes (Low Carb)
Almond Blueberry Ricotta Pancakes (Low Carb)

Almond Blueberry Ricotta Pancakes (Low Carb)

Servings 4


  • 1 cup Super-fine almond flour
  • 1 tbsp Swerve (Or the sugar-free sweetener of your choosing! Monkfruit sweetener also works great here)
  • 1/8 tsp Salt
  • 1 tsp Baking powder
  • 2 Large eggs
  • 1/3 cup Milk (Whatever kind you want to use here is totally fine.)
  • 2 tbsp Melted butter or oil, plus more for frying (A neutral oil like grapeseed works great here)
  • 1 tsp Vanilla extract
  • Zest of 1/2 a lemon
  • 1/2 cup Ricotta cheese
  • 1/4 cup Blueberries


  • Add the almond flour, sweetener, baking powder, and salt to a medium sized bowl. Whisk to combine.
  • Add the eggs, milk, butter/oil, and vanilla extract and whisk again before adding the lemon zest, ricotta, and blueberries and stirring with a spatula until just combined.
  • Heat a bit of oil or butter in a frying pan on medium heat. Add about 2 tbsp of the pancake batter. When the edges of the pancake starts to get bubbly, gently flip it. (Careful – I find that almond based pancakes are a bit harder to flip than traditional ones. You'll get the hang of it, though.) Repeat until you're out of batter (adding more butter or oil as needed) and enjoy!

And there you have it. Easy, healthy-ish almond blueberry ricotta pancakes! If you make these, let me know in the comments or on Instagram!

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