Ricotta cheese makes these low carb coconut flour pancakes nice 'n' fluffy. With the added hint of lemon, there's no need to top them off with butter or syrup!
September 12 2019 recipe by Lisa MarcAurele, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
Ricotta cheese makes these low carb coconut flour pancakes nice 'n' fluffy. With the added hint of lemon, there's no need to top them off with butter or syrup!
USMetric
5 servingservings
Ingredients
- ½ cup (12⁄3 oz.) 120 ml (50 g) coconut flour
- 1 tsp 1 tsp baking soda
- ¼ tsp ¼ tsp salt
- ½ cup 120 ml heavy whipping cream
- 4 4 large egg, separatedlarge eggs, separated
- 1 tsp 1 tsp lemon extract or lemon zest
- ½ cup (41⁄3 oz.) 120 ml (130 g) whole milk ricotta cheese
- 1 tbsp 1 tbsp butter
Serving
- 6 oz. (11⁄5 cups) 170 g (270 ml) fresh blueberries
- ½ cup (41⁄3 oz.) 120 ml (130 g) whole milk ricotta cheese
- 2 tsp 2 tsp lemon zest (optional)
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
In a large bowl, combine the coconut flour, baking soda, and salt. Whisk in the cream, egg yolks, lemon extract, and ricotta.
In another bowl, beat egg whites with an electric mixer until soft peaks form. Fold into batter.
Melt the butter in a large, non-stick griddle or pan over medium-high heat.
Drop batter onto griddle or pan, using about 4 tablespoons (1/4 cup) of batter for each pancake. Cook until each side is browned, about 2 to 3 minutes per side.
Serve with blueberries, extra ricotta and freshly grated lemon zest.
Tips
The batter will be very thick which is great for fluffy pancakes. For thinner pancakes, flatten out the batter with the back of a spoon when it's in the pan.
Warm a cup of frozen blueberries in the microwave, or in a pot on the stove top until bubbly and juicy. Add a tablespoon to each serving of pancakes, for a low carb fruity topping.
Pancakes for dessert?
We do not recommend sweet foods for breakfast as it can trigger hunger in some people. But if you enjoy the pancake as a dessert or as an extra treat you can add 1 tbsp of erythritol per serving in the batter for a sweeter taste.
Serving suggestion
Add a few slices of crispy bacon for some extra protein and saltiness.
Recommended special equipment
Electric mixer
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
26 comments
1
Judi
October 10 2019
See AlsoKeto Banana Walnut Bread Recipe Great For Kids!Keto Spicy Pimiento Cheese — Recipe — Diet Doctor25 Almond Flour Recipes Worth Making - TBMWPerfect Baked Haddock (15 minute recipe!) - The Big Man's World ®Will it waffle? Would these work if cooked in a waffle iron?
2
Anita A Faulkner
October 18 2019
Could you use this recipe for chaffles?
3
Yuri
October 20 2019
Dunno if we can chaffle it up, but so far, the best keto pancake recipe I ever tried. I used mascarpone though (too lazy to buy ricotta), and also added vanilla extract (because YOLO) and I gotta say the lemon zest makes a whole world of difference. Much love and respect for the DD team, great job with this one!
4
Kathryn
December 4 2019
Loved these. I added lemon zest and vanilla as well. These are the best I have made/tried.
5
Susan
February 26 2020
About this recipe: Why did you not add the cream to the pancake mixture. It is in the ingredients
Reply: #6
6
Reply to comment #5 by Susan
Kristin Parker Team Diet Doctor
February 26 2020
About this recipe: Why did you not add the cream to the pancake mixture. It is in the ingredients
Cream is listed in Step 1.
7
Sarah
March 8 2020
These were really eggy and very hard to flip in the pan. I gave up half way through 🤮
8
Barb
April 13 2020
The best texture I have had to date! Great taste as well, a real treat. We made blueberry butter to go on top.
9
Sharn
May 9 2020
These pancakes are wonderful. I find you have to be very patient and not flip them too soon or they break, but other than that, I love them. I cooked them with the berries popped in them. I would like to make the batter a little more runny next time. What would be the best way to do that? A bit more cream? Less flour? Thanks!
Reply: #10
10
Reply to comment #9 by Sharn
Kerry Merritt Team Diet Doctor
May 9 2020
These pancakes are wonderful. I find you have to be very patient and not flip them too soon or they break, but other than that, I love them. I cooked them with the berries popped in them. I would like to make the batter a little more runny next time. What would be the best way to do that? A bit more cream? Less flour? Thanks!
To get the same amount of servings, you could try adding a little more cream. Be sure to take the nutritional difference into account.
matthew.estes
June 15 2020
Does anyone know of a United States source of Amanprana Coconut flour?
Replies: #12, #13
12
Reply to comment #11 by matthew.estes
Crystal Pullen Team Diet Doctor
June 15 2020
Does anyone know of a United States source of Amanprana Coconut flour?
Amanprana coconut flour is not readily available in the US.
13
Reply to comment #11 by matthew.estes
madpryor
August 17 2020
We got coconut flour from Whole Foods. I don't know the brand.
14
Natalia Roman
November 7 2020
Love them!! How long will the batter stay good in the fridge? Would you recommend making a batch and freezing them? Thank you!
Reply: #15
15
Reply to comment #14 by Natalia Roman
Kerry Merritt Team Diet Doctor
November 7 2020
Love them!! How long will the batter stay good in the fridge? Would you recommend making a batch and freezing them? Thank you!
The batter should be fine for a day or two in the fridge. And, yes, freezing them shouldn't be a problem!
16
christina
January 4 2021
Can almond flour be substituted for the coconut flour? I am BRAND new at Keto and trying to learn. Thank you, Christina
Reply: #17
17
Reply to comment #16 by christina
Kristin Parker Team Diet Doctor
January 5 2021
Can almond flour be substituted for the coconut flour? I am BRAND new at Keto and trying to learn. Thank you, Christina
Coconut flour and almond flour can not be substituted 1:1 as coconut flour absorbs much more moisture. Almond flour can also be grittier, which is why coconut flour was used to develop this recipe.
18
Mia
April 2 2021
These are terrible. Couldn’t flip them and they were so grainy and horrible texture that I threw it all out.
19
R
April 10 2021
These are wonderful an the best diet treat ever,it is a bit fragile and does fall apart when eat but can fix by just cooking for longer.
:)20
Francesca
April 15 2021
How I work out the nutrition on 1 pancake based on 4 spoons of mixture?
Reply: #21
21
Reply to comment #20 by Francesca
Kristin Parker Team Diet Doctor
April 16 2021
How I work out the nutrition on 1 pancake based on 4 spoons of mixture?
That may depend on the size of the spoonful. If you get 5 pancakes then each is considered 1 serving.
22
Bev
January 15 2022
I got 5 servings of the batter to weigh approx 520g, so 1 portion would be approx 100g of batter (104g to be exact). They were a good texture and I thought easy to cook and flip as long as don't flip too soon. Taste a bit eggy, but with more lemon zest (and I also added vanilla) they were good. Too salty for me though so I'm reducing the salt on my next batch.
23
Sherri Title
May 4 2022
Not for me - way too much prep for a grainy thick pancake
Reply: #24
24
Reply to comment #23 by Sherri Title
Kerry Merritt Team Diet Doctor
May 4 2022
Not for me - way too much prep for a grainy thick pancake
Sorry this one didn't work out for you, Sherri!
25
marney
November 28 2022
Tried these for the first time and yes, you have to be patient. But, to the hurried novice, you do need 3 bowls. One to beat the egg whites, one to mix the wet, and one to mix the dry. The moment coconut flour hits moisture, it binds it together. Even with lumpy bits of egg yolk in them, these were good. I would reduce the salt next time. (I used cottage cheese instead of ricotta and it still worked.)
Reply: #26
26
Reply to comment #25 by marney
Kerry Merritt Team Diet Doctor
November 28 2022
Tried these for the first time and yes, you have to be patient. But, to the hurried novice, you do need 3 bowls. One to beat the egg whites, one to mix the wet, and one to mix the dry. The moment coconut flour hits moisture, it binds it together. Even with lumpy bits of egg yolk in them, these were good. I would reduce the salt next time. (I used cottage cheese instead of ricotta and it still worked.)
Thanks for the tips, Marney! So glad you enjoyed these!
