Lemon Ricotta Pancakes

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lemon Ricotta Pancakes

When it comes to getting a smooth pancake batter with low carb ingredients, your blender is your friend. It helps break up any lumps and clumps that might otherwise mar your perfect pancakes. For these lemon ricotta pancakes, I originally envisioned a raspberry syrup but discovered that someone in my house had eaten all the frozen raspberries. So mixed berries it was! You could do all one berry variety if you prefer. Blueberry syrup would be lovely!


Mixed Berry Syrup:

1 cup mixed frozen berries (raspberries, blueberries, blackberries, strawberries)

1/4 cup water

Sugar equivalent to 2 tbsp sugar

1/4 tsp xanthan gum



3/4 cup ricotta

3 large eggs

1/4 cup lemon juice

1/4 cup water

Zest of one lemon

1 1/2 cups almond flour

Sweetener equivalent to 1/4 cup sugar

2 tbsp coconut flour

1 1/2 tsp baking powder

1/4 tsp salt

Butter or oil for the pan



In a medium saucepan over medium heat, combine berries, water and sweetener. Bring to a boil, then reduce heat and simmer until berries are soft enough to be mashed with a fork. Sprinkle with xanthan gum and whisk vigorously to combine. Set aside to thicken.


In a blender, combine ricotta, eggs, lemon juice, water and lemon zest. Blend until well mixed, about 10 seconds.

Add almond flour, sweetener, coconut flour, baking powder and salt and blend until mixture is smooth (if using a coarser almond meal, you will need to blend it for 30 seconds to a minute).

Heat a griddle or large skillet over medium heat and add butter or oil. Once pan is hot, spoon about 3 tbsp of batter into 4 inch circles and let cook until edges look dry, a few small bubbles appear on the top, and the underside is golden brown. Flip carefully and continue to cook until second side is golden brown, about 2 to 3 minutes.

Remove and keep pancakes warm while repeating with remaining batter. You should get about 12 pancakes.

Serve pancakes with butter and mixed berry syrup.

Lemon Ricotta Pancakes

Serves: 6 (2 pancakes each)
Nutrition Info: Food energy: 275kcal
Total fat: 20.32g
Calories from fat: 182
Cholesterol: 108mg
Carbohydrate: 11.81g
Total dietary fiber: 4.53g
Protein: 13.33g
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Comments (6)

  1. Psyche at

    Are the macros you list for the recipe with the syrup included, and if so how much? Sounds delicious, but I have some blueberries I might just eat it with and want to log my sugar accordingly! Thanks for posting, I love your website!

  2. Sierra at

    I have a much easier low-carb pancake recipe that you might like. It’s 2 large eggs, 1 cup protein powder, 1 tbsp cinnamon, and 1 tbsp of flaxseed (flaxseed is optional.) you blend them all together and cook it like a normal pancake. It’s delicious and you would probably enjoy it! I’m diabetic so I would know!

  3. Jane at

    I was being lazy so I just topped the pancakes with fruit, bad idea. They were creamy but dry at the same time. I’ll make them agin but with the sauce and I’m sure they will be better.

  4. Martha at

    Unfortunately, my experience with this recipe was not great. I found the batter challenging in that I had to nearly burn the first side before attempting to flip. If I didn’t, they completely fell apart. The flavor was also very mild in terms of lemon flavor, and I squeezed fresh lemons for the juice. I cooked enough for my sons to eat, and fortunately they seemed to like it ok. I added another tbsp of coconut flour thinking it might help and cooked one more batch thinking I’d cook the rest of the batter, but I got a bit frustrated by it all and tossed nearly half the batch. All said, I do appreciate healthier recipes that minimize carbs and look forward to trying another soon.

  5. Kayleigh at

    I had a very similar experience to Martha. I followed this recipe perfectly. The batter was more like a dough than a batter. Almost impossible to spread into the pan and broke apart when I tried to flip. Tried a few different times experimenting with how much batter i put in the pan. I even tried adding milk to the mixture to thin it out! Didn’t end up with one pancake. Really frustrated and disappointed 🙁 I believe there is far too much almond/coconut flour in this recipe.

  6. Easter at

    i had no problems with the consistency of the batter. Almond flour and coconut flour pancake recipes usually recommend 3-4 inch cakes so they are easier to flip. I lived it and learned. My husband loved these pancakes!

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