Here’s a keto recipe for delicious blueberry ricotta pancakes that can be made for breakfast in just a couple of minutes. The hearty pancakes filled with blueberry flavor will become your favorite treat.
The base of the keto recipe is almond and flaxseed flour, which just takes a couple of minutes to blend with a blender and ricotta. The result is a smooth, airy mass, without any graininess. Instead of ricotta, following a keto diet, you can use fine-grained cottage cheese, they contain similar nutrients.
Pour sugar-free syrup over the pancakes and add a few berries for decoration. Cooked pancakes can be stored in the freezer by wrapping each one in clingfilm. Just reheat them in the microwave for a couple of minutes before serving and breakfast is ready!
Cooking Time 15 min.
Number of servings 5
Ingredients :
3 Eggs
Ricotta 70g
Vanillailla 1/2 tsp.
Almond milk 50 ml
Almond flour 95g
Flax meal 45 g
1/4 tsp. salt
1 tsp. leavening powder
Stevia powder 1/4 – 1/2 tsp.
Blueberries 25g
Step 1
Heat a frying pan over medium heat. Mix eggs, ricotta, vanilla and unsweetened almond milk.
Step 2
Mix almond flour, flaxseed flour, salt, baking powder and stevia in a separate bowl.
Step 3
Slowly add the dry ingredients to the blender and blend until you have a smooth batter.
Step 4
Add the blueberries to the batter and mix.
Step 5
Put the butter in a preheated skillet. Wait for it to melt.
Step 6
Pour 2 tablespoons of the batter into the skillet to make the desired size pancakes. Fry until golden on both sides.
Bon appetit!
Energy Value per Serving
Calories from fat 203
Calories: 311
Fats: 22.6g
Carbohydrates: 10.8g
Fiber: 5.0 g
Digestible carbohydrates: 5.8 g
Protein: 15.2 g
