Almond Blueberry Ricotta Pancakes (Low Carb)
Serves 435 mins prep45 mins cook
If you’re brunching at home this weekend you should probably make these blueberry, almond and ricotta pancakes. They’re delicious, easy to make, and light (low carb, but they don’t taste it 😉).
0 servings
What you need
Instructions
Add the almond flour, sweetener, baking powder, and salt to a medium sized bowl. Whisk to combine. Add the eggs, milk, butter/oil, and vanilla extract and whisk again before adding the lemon zest, ricotta, and blueberries and stirring with a spatula until just combined. Heat a bit of oil or butter in a frying pan on medium heat. Add about 2 tbsp of the pancake batter. When the edges of the pancake starts to get bubbly, gently flip it. (Careful – I find that almond based pancakes are a bit harder to flip than traditional ones. You'll get the hang of it, though.) Repeat until you're out of batter (adding more butter or oil as needed) and enjoy!View original recipe