How to make Blueberry Ricotta Pancakes

 


In the matter of a couple minutes, you can make delicious blueberry ricotta pancakes. This is a great breakfast idea for when you want to make a quick, keto friendly, pancake recipe. These blueberry pancakes are full of flavor with a little touch of sweetness from adding stevia to the batter.




The Preparation

3 large eggs

¾ cup ricotta

½ teaspoon vanilla extract

¼ cup unsweetened vanilla almond milk

1 cup almond flour

½ cup golden flaxseed meal

¼ teaspoon salt

1 teaspoon baking powder

¼-½ teaspoon stevia powder

¼ cup blueberries

 

The Execution

1. Preheat a skillet over medium heat.  Blend together the eggs, ricotta, vanilla extract, and unsweetened almond milk.

 


3. Mix together the almond flour, golden flaxseed meal, salt, baking powder, and stevia in a separate bowl.

 


4. Slowly add the dry ingredients into the blender, and blend until a smooth batter forms.

 


5. For the ¼ cup of blueberries, you will need to add 2-3 blueberries per pancake.  Exact number of berries you have will depend on their size, so feel free to halve them if needed.

 


6. Add butter to the preheated skillet. Wait for the butter to melt.

 


7. Pour your pancake batter into the skillet and flip when lightly browned on the outside. To get the full number of servings, use a 2 tablespoon measurement to scoop in the batter.

 


8.  Serve with sugar free syrup, or additional berries.

 


This makes a total of 5 servings of Blueberry Ricotta Pancakes. Each pancake comes out to be 311.4 Calories, 22.61g Fats, 5.78g Net Carbs, and 15.25g Protein.


How to make Blueberry Ricotta Pancakes

 

The Preparation

3 large eggs

¾ cup ricotta

½ teaspoon vanilla extract

¼ cup unsweetened vanilla almond milk

1 cup almond flour

½ cup golden flaxseed meal

¼ teaspoon salt

1 teaspoon baking powder

¼-½ teaspoon stevia powder

¼ cup blueberries

 

The Execution

1. Preheat a skillet over medium heat.  Blend together the eggs, ricotta, vanilla extract, and unsweetened almond milk.

3. Mix together the almond flour, golden flaxseed meal, salt, baking powder, and stevia in a separate bowl.

4. Slowly add the dry ingredients into the blender, and blend until a smooth batter forms.

5. For the ¼ cup of blueberries, you will need to add 2-3 blueberries per pancake.  Exact number of berries you have will depend on their size, so feel free to halve them if needed.

6. Add butter to the preheated skillet. Wait for the butter to melt.

7. Pour your pancake batter into the skillet and flip when lightly browned on the outside. To get the full number of servings, use a 2 tablespoon measurement to scoop in the batter.

8.  Serve with sugar free syrup, or additional berries.

This makes a total of 5 servings of Blueberry Ricotta Pancakes. Each pancake comes out to be 311.4 Calories, 22.61g Fats, 5.78g Net Carbs, and 15.25g Protein.


*

Post a Comment (0)
Previous Post Next Post