Almond Flour Ricotta Pancakes
Fluffy low-carb pancakes made with almond flour and ricotta, topped with butter and a few berries.
Total
25 min
Prep
10 min
Cook
15 min
Serves
1
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Recipe serves 1
Ingredients
- 3/4 cup cup Almond flour
- 1/4 cup Ricotta cheese
- 2 Eggs
- 1/2 tsp Baking powder
- 1/2 tsp Vanilla extract(optional)
- 1 tbsp Erythritol sweetener(optional)
- 1 tbsp Butter
- 1/4 cup Fresh raspberries(optional)
Instructions
- 1
Whisk eggs, ricotta, and vanilla in a bowl.
- 2
Stir in almond flour, baking powder, and sweetener until a thick batter forms.
- 3
Melt butter in a nonstick skillet over medium-low heat.
- 4
Drop batter in 3-inch rounds and cook 3 minutes per side until golden.
- 5
Serve warm topped with raspberries.
Nutrition per serving
Calories
520
26% of a 2,000 kcal day
| Protein | 28 g |
| Carbohydrate | 12 g |
| Fat | 41 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 480 mg |
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