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Low carb ricotta and lemon pancakes

Ingredients (5 servings)

  • ½ cup (123 oz.) coconut flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup heavy whipping cream
  • 4 large eggs, separated
  • 1 tsp lemon extract or lemon zest
  • ½ cup (413 oz.) whole milk ricotta cheese
  • 1 tbsp butter
  • 6 oz. (115 cups) fresh blueberries
  • ½ cup (413 oz.) whole milk ricotta cheese
  • 2 tsp lemon zest (optional)



  1. In a large bowl, combine the coconut flour, baking soda, and salt. Whisk in the cream, egg yolks, lemon extract, and ricotta.
  2. In another bowl, beat egg whites with an electric mixer until soft peaks form. Fold into batter.
  3. Melt the butter in a large, non-stick griddle or pan over medium-high heat.
  4. 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.
  5. Serve with blueberries, extra ricotta and freshly grated lemon zest.


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