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Almond Blueberry Ricotta Pancakes (Low Carb)

Servings 4

Ingredients

  • 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

Instructions

  • 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!