Fluffy Keto Ricotta Pancakes

These fluffy keto ricotta pancakes are made with coconut flour and are pleasantly flavored with vanilla and lemon zest.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 389kcal

In a medium mixing bowl, combine the eggs, ricotta, milk, vanilla, lemon zest, stevia, coconut flour, and baking soda.
4 large eggs, 1 cup whole milk ricotta cheese, ¼ cup whole milk, 1 tablespoon vanilla extract, 1 tablespoon lemon zest, 1 teaspoon stevia glycerite, 6 tablespoons coconut flour, ½ teaspoon baking soda
Heat a nonstick double-burner griddle over medium heat (not higher). Grease the griddle with half the butter.
2 tablespoons unsalted butter
Pour the batter into the griddle, measuring 2 tablespoons per pancake (I use a 2-tablespoon scoop).
Cook the pancakes until golden brown and puffed, 3-4 minutes per side.
Grease the griddle again and repeat with the second batch. Serve immediately.

Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh baking powder (gluten-free if needed) instead of baking soda.
The nutrition info does not include toppings.
Make the pancakes small - 2 tablespoons each - so they'll be easier to flip. If you make them bigger, you might run into trouble when it's time to flip them.
I don't recommend using low-fat ricotta cheese.
You can replace the stevia with a granulated sweetener to equal ⅓ cup of sugar, adding 1-2 tablespoons of water or milk if needed.
Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Separate them with wax paper squares so they don't stick. Reheat them in the microwave at 50% power.
You can also freeze these pancakes in freezer bags. Again, make sure you separate them with wax paper. They can be thawed in the microwave using the "defrost" setting.