Description
Delicious and easy keto low carb pancakes made with just four ingredients.
Ingredients
Scale
- 1 cup ricotta cheese
- 4 large eggs
- 1/4 cup almond flour
- 1 tsp vanilla extract
Instructions
- In a bowl, mix the ricotta cheese, eggs, almond flour, and vanilla extract until smooth.
- Heat a non-stick skillet over medium heat and grease lightly.
- Pour a small amount of batter onto the skillet and cook for 2-3 minutes until bubbles form on the surface.
- Flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with your choice of toppings.
Notes
- These pancakes can be stored in the fridge for up to 3 days.
- They can also be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg