Follow our fantastic recipes @alowcarblowsugarlifestyle #ketohh
Ingredients (6 serves)
- 4 large eggs
- 200 grams ricotta cheese full fat
- 60 mls almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 200 grams almond flour/almond meal or 45 grams coconut flour
- 2 tablespoons erythritol or a smidge of Monk Fruit Powder
- 1 teaspoon baking powder
- A pinch salt
- Butter for pan frying
- ¾ cup blueberries fresh or frozen
Place the ricotta, almond milk, eggs and vanilla extract in a medium bowl and whisk until smooth.
Add the remaining ingredients minus the blueberries and stir until well combined. Finally gently fold through the blueberries. You can poke the blueberries into the poured batter to prevent staining the batter blue/purple if preferred.
Heat a non stick frying pan on medium heat until pan is hot and add a dob of butter to cover the base.
Pour the batter onto the frying pan-I use about 2-3 tablespoons per pancake as smaller ones are easier to handle. Smooth the batter out slightly if it sits too high and allow to cook fully on one side for about 3 minutes before flipping. Flip the pancakes over and brown on the other side for another 3 minutes or until cooked through- adding more butter if required.
To cook another batch add more butter to the pan before cooking adding the batter.
Serve pancakes immediately.
If using thawed frozen berries, wipe with paper towel to remove excess juice.
Recipe makes approximately 12 smaller pancakes.
Note that nutrition doesn't include any toppings.
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.