You’re really not going to believe how incredibly fluffy these keto lemon ricotta pancakes are (and they’re low carb!). If you’re a pancake lover, you need to try this recipe.
How to Make Keto Lemon Ricotta Pancakes
- Combine the dry ingredients. Add the almond flour, coconut flour, baking powder, and salt to a bowl and mix to combine.
- Combine the wet ingredients. Add the eggs, ricotta, sweetener, unsweetened almond milk, and lemon zest to a separate bowl and mix to combine.
- Combine the wet and dry ingredients. Add the wet ingredient mixture in with the dry one and stir to combine.
- Prepare the cooking skillet. Lightly grease a non stick skillet with butter and heat over medium low heat until hot.
- Cook. Drop ¼ cup of the batter for each pancake on the skillet and cook until small bubbles form on the top. Carefully flip them and cook the other side for 1-2 minutes or until they’re cooked through.
- Serve. Serve warm with your favorite keto toppings.
Keto-Friendly Pancake Toppings
Looking for suggestions for keto-friendly toppings to add to your pancakes? Here’s my go to list of pancake toppings; each and every one of them is keto approved and will work phenomenally well with these pancakes.
- Sugar-free syrups (maple flavor, buttermilk syrup, blueberry syrup, etc.)
- Whipped cream
- Fresh berries
- Chopped nuts
- Natural peanut butter
- Sugar-free chocolate chips
- Grass-fed butter
- Greek yogurt
3 of Our Best Tips for Making the Best Keto Pancakes
If you’re looking to up your keto pancake game, then you’ll definitely want to keep these 3 top tips in mind the next time that you’re making pancakes:
- Use fresh ingredients. While making pancakes from scratch is quite straightforward, it’s still important to make sure that you’re not using old or expired ingredients; especially for the baking flours. Using old flour tends to result in flat, dry pancakes so you’ll want to always make sure you’re using fresh ingredients when making your own pancakes.
- Make sure the dry ingredients are thoroughly combined. When combining the dry ingredients, it’s not a bad idea to use a whisk to make sure that everything is thoroughly mixed. You want to avoid leaving behind any big clumps in your flour mixture because you’ll end up with lumpy pancakes otherwise.
- Nail the cooking time. Perhaps the most important tip of all when making pancakes is to make sure that you’re paying attention when cooking them. Due to their short cooking time, it can be incredibly easy to accidentally overcook your pancakes. Don’t let that happen to you – keep a close eye on your pancakes and be sure to flip them carefully as soon as you notice your batter starting to bubble.
Can I Freeze These Keto Pancakes?
Lemon ricotta pancakes just so happen to freeze very well. I always freeze any pancake leftovers that I have so that I can have ready made breakfasts on hand at all times.
If you’re planning on freezing your ricotta pancakes, you’ll first want to make sure that they have cooled completely after cooking. Then, depending on how many pancakes you’re going to be freezing, I would recommend lining them up on a baking sheet and then placing them in the freezer like that for about 60 minutes.
Once the pancakes are frozen through, you can transfer them all into a single heavy duty freezer-safe bag. Squeeze out any excess air to prevent freezer burn and then you can store your pancakes in the freezer like this for up to 2 months.
More Good Keto Pancake Recipes:
- Make Ahead Keto Pancake Mix
- Fluffy Keto Pancakes
- 2-Ingredient Keto Cream Cheese Pancakes
- Homemade Keto Pancake Syrup
Crave-worthy Keto Lemon Ricotta Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- ⅔ cup almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- pinch of salt
- 3 large eggs
- ½ cup ricotta
- 4 tbsp unsweetened almond milk
- 1 tsp lemon zest
- 1 tbsp granulated Stevia or other low carb granulated sweetener
- butter for cooking
- Add the almond flour, coconut flour, baking powder and salt to a bowl and mix to combine.
- Add the eggs, ricotta, sweetener, almond milk and lemon zest to another bowl and mix to combine.
- Add the wet ingredients to the dry, and stir to combine.
- Lightly grease a non stick skillet with butter.
- Heat the skillet over medium low heat until hot.
- Drop ¼ cup of batter for each pancake onto the hot skillet.
- Cook until small bubbles begin to form on the top.
- Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
- Serve warm.