Creamy and fluffy ricotta pancakes with a delicate hint of almond flavor!
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Sometimes you just want a break from the typical eggs breakfast. These are easy to put together and the addition of the ricotta makes them creamy and just a hint of sweetness. The almond extract is actually very subtle, but tasty! Top with grass-fed butter and Choc Zero sugar-free maple syrup.
I understand some who tried this recipe were having trouble with the pancakes staying together when they flipped, so I made some improvements on the recipe!
This recipe should be much easier to make and the pancakes will have better structure now. And while this newer version does have slightly more carbs, they are honestly so good I think it’s worth it!
How to Make Keto Ricotta Almond Pancakes
3/4 cup almond flour
1/3 cup Oat Fiber (see note below)
1/2 cup ricotta cheese
1/2 cup heavy cream (or as needed)
3 whole eggs, separated
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 cup swerve confectioners
2 teaspoons baking powder
Clarified butter/ghee or avocado oil for the pan
Optional: Chopped toasted almonds for the topping
Whip the egg whites until you get soft peaks and set aside.
In another bowl, add the egg yolks, ricotta, swerve, vanilla, almond extract and the heavy cream.
Mix using a hand mixer for about 2 minutes.
Add the egg whites in and mix briefly. In a separate bowl, mix the almond flour, oat fiber, baking powder and salt.
Add the dry ingredients into the wet and mix until combined.
The batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
Add some avocado oil, coconut oil or clarified butter/ghee to a skillet on LOW heat and add the pancake batter to make pancakes of about 3-4” in diameter. If you make them any bigger, they might be more difficult to flip and won’t hold together as well. Think a little bigger than a silver dollar pancake.
Cook them on low heat with a lid on for a few minutes on each side, this is key! Wait till you see a few tiny bubbles, they carefully flip them and put the lid back on till they are done.
Be patient while they cook and if you make them this way, they will turn out perfectly!
Top with grass-fed butter and Choc Zero sugar-free maple syrup. Optional: Top with some chopped toasted almonds for a little texture!
If you enjoy ricotta and almond together, be sure to try this Low Carb Almond Ricotta Cake!
I was able to get 16 small pancakes out of the batch.
If you’re not a huge fan of almond flour, check out these Coconut Flour Pancakes!
Note: The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber…
More Keto and Low Carb breakfast recipes…
Ricotta Almond Pancakes – Keto, Low Carb & Gluten Free