Low carb ricotta and lemon pancakes

From WikiMD's Wellness Encyclopedia

Low Carb Ricotta and Lemon Pancakes[edit | edit source]

Low carb ricotta and lemon pancakes are a delicious and nutritious keto friendly breakfast option. They are easy to prepare and packed with protein and healthy fats, making them a great choice for those following a ketogenic diet.

Ingredients[edit | edit source]

Instructions[edit | edit source]

  1. In a large bowl, combine the ricotta cheese, eggs, lemon zest, and lemon juice. Mix until well combined.
  2. In a separate bowl, combine the almond flour, erythritol, and baking powder. Stir until well mixed.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  4. Heat a large non-stick skillet over medium heat and melt a small amount of butter.
  5. Scoop 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Serve the pancakes warm with your choice of toppings.

Time[edit | edit source]

Preparation Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes

Nutritional Information[edit | edit source]

Per serving (2 pancakes):

  • Calories: 200
  • Fat: 15g
  • Protein: 10g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Net Carbs: 3g


Recipes (external)[edit source]

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Contributors: Prab R. Tumpati, MD