Soft and Buttery Ricotta Pancakes (GF and Low Carb)
Try this Soft and Buttery Ricotta Pancakes recipe, or contribute your own.
Try this Soft and Buttery Ricotta Pancakes recipe, or contribute your own.
- Carbohydrate 2.93075757687471 g
- Cholesterol 269.549583332505 mg
- Fat 10.5315200512871 g
- Fiber 0.757549449185511 g
- Protein 10.507856509468 g
- Saturated Fat 4.83283400244432 g
- Serving Size 1 1 Serving (93g)
- Sodium 118.764971332409 mg
- Sugar 2.1732081276892 g
- Trans Fat 1.28629489058177 g
- Calories 147 calories
Step-by-step
- Gather TWO separate bowls and a hand mixer. You may also use a kitchenaid.
- Separate your eggs with yolks in one bowl and whites in the other.
- Beat the egg whites until pretty stiff peaks form, then move on to bowl #2.
- Using the same beaters, whip the egg yolks and sugar together until the mixture is pale yellow and smooth.
- Add the ricotta and continue to beat.
- Spoon in the almond butter and whip until the mixture is smooth.
- Next comes the baking powder and a sprinkle of lemon juice, folded in, followed by gently folding in the beaten egg whites.
- Bring your oiled pan to just below medium heat.
- Spoon the batter into the pan and cover with a lid.
- Once the sides begin to set and the bubbles have popped, very gently slide a spatula under half of the pancake and LIFT halfway—then flip.
- Cook for another :30 to a minute and then repeat until all of the batter is gone.
- Serve topped with tons of pancake toppings.
My Go-To Low-Carb Pancake Recipe: A Busy Mom's Secret Weapon
Mornings in my house are a whirlwind. Between getting the kids ready for school, packing lunches, and making sure everyone has their shoes on the right feet (a surprisingly challenging task some days!), finding time for a healthy and delicious breakfast often feels impossible. That's why I've perfected this recipe for soft and buttery ricotta pancakes – they're quick, easy, and surprisingly satisfying, even for my picky eaters. And the best part? They're gluten-free and low-carb, so I don't feel guilty about indulging in a stack or two!
I discovered this recipe a few years ago when I was on a mission to find a healthier breakfast option that wouldn't leave me feeling sluggish mid-morning. I'd tried countless low-carb pancake recipes, but most ended up dry, crumbly, or just plain weird. This one, however, is different. The ricotta cheese adds incredible moisture and richness, resulting in pancakes that are light, fluffy, and absolutely melt-in-your-mouth delicious. The almond and coconut flour combination creates a subtly nutty flavor that complements the sweetness perfectly. And let's not forget the beautiful golden-brown color – it's almost too pretty to eat (almost!).
The beauty of this recipe lies in its simplicity. It doesn't require any fancy equipment or obscure ingredients. I usually whip up the batter the night before and store it in the fridge, making weekday mornings even smoother. This allows me to simply heat the pan, pour the batter, and have fluffy pancakes ready in minutes. The kids love helping too - measuring out ingredients, cracking eggs (with supervision, of course!), and even taking turns flipping the pancakes. It's a great way to involve them in the breakfast process and makes them feel a part of the whole experience.
Beyond the basics: While I typically keep things simple with a drizzle of maple syrup alternative, the possibilities are endless. Fresh berries, a dollop of whipped cream, a sprinkle of cinnamon, or even a scoop of sugar-free ice cream - the toppings can easily match any mood or occasion. For a truly decadent treat, try adding chocolate chips or a drizzle of melted sugar-free chocolate.
This recipe isn't just for busy moms, though. It's a versatile recipe perfect for anyone looking for a quick, healthy, and undeniably delicious breakfast or brunch option. Whether you're a student rushing to class, a busy professional starting your day, or simply someone who appreciates a great pancake, this recipe is a game changer. It’s become a staple in our house and I'm excited to share it with you. So, ditch the sugary, processed breakfast cereals and give these ricotta pancakes a try – your taste buds (and your waistline) will thank you!
Tips for Success:
- Don't overmix the batter: Overmixing can lead to tough pancakes. Gently fold in the ingredients until just combined.
- Use a good quality ricotta: The quality of the ricotta will significantly impact the taste and texture of the pancakes.
- Adjust sweetness to your liking: Feel free to adjust the amount of sweetener based on your preference.
- Experiment with toppings: Get creative with your toppings! The possibilities are endless.
I've included a detailed list of ingredients and instructions below. I hope you enjoy this recipe as much as we do! Let me know in the comments what your favorite pancake toppings are!
Ingredients: (Remember these are just guidelines; feel free to experiment!)
- 1 tsp baking powder
- 1/2 tsp lemon juice
- 2 large eggs separated
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 2 tsp granulated swerve or sweet of choice
- 1/2 cup ricotta
- 1 tbsp natural almond butter (the drippy kind only!)
- 2-4 tbsps peanut oil or avocado oil for the pan
