Keto Ricotta Pancakes

Keto Ricotta Pancakes

five minutes to prepare
5 minutes for cooking
Time 10 minutes in total
4 servings at 2 pancakes each


  • 4 eggs
  • Ricotta cheese, half a cup (I used part skim)
  • 1/4 cup whey protein powder in vanilla The 1/2 teaspoon Jay Robb baking powder was used.
  • salt shaker optional frying with 1/2 teaspoon vanilla liquid stevia coconut oil
  • Instructions

    1. Combine all ingredients in a blender or by hand whisking.
    2. Warm( skillet) coconut oil over medium-high heat.
    3. For each pancake, measure out 14 cup of batter.
    4. You can make pancakes by hand or in a skillet using an English muffin mould.
    5. Cook for 2-3 minutes on one side, or until bubbles start to appear in the centre and along the edges. Turn over. Heat(1-2 minutes) second side. totals 8 pancakes; 2 pancakes each serving.
    6. Enjoy right away!


    Serving: 1 to 2 pancakes; 117 kcal; 1 g of carbohydrates; 8 g of protein; 8 g of fat; 3 g of saturated fat; 179 mg of cholesterol; 88 mg of sodium; 156 mg of potassium; 375 IU of vitamin A; 115 mg of calcium; and 0.9 mg of iron;

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