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!

(50 votes, average: 3.86 out of 5)

Yum

Lemon Ricotta Pancakes

Ingredients

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

Pancakes:

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

Instructions

Syrup:

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.

Pancakes:

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.

Yield: 6 (2 pancakes each)

Cholesterol: 108mg

Food energy: 275 kcal

Total fat: 20.32g

Calories from fat: 182

Carbohydrate: 11.81g

Protein per serving: 13.33g

Total dietary fiber: 4.53g

Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

17 Comments

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Michelle M Zaharek

1 year ago

The fact that this has a lot of stars is a total lie. I wish you could report a recipe for being so bad because this is the worst one I have ever followed. Like all the people before me I wish I had read the comments, highly disappointed and just wasted so much stuff that is not cheap. Can I get a refund

Jane Doe

What a WASTE of MY TIME. I wish I read the comments before creating these. I had the same problems as most everyone else. The pancakes didn’t firm up enough for me to be able to flip them. The entire pan was a giant mess of crumbled pancake pieces. Please save yourself time and ingredients and make this one instead https://healthyrecipesblogs.com/gluten-free-lemon-ricotta-pancakes/.

Jaq Etoile

2 years ago

These were awful. The pancakes burned on the outer edges but weren’t cooked enough toward the center to warrant a good flip. I wish I would’ve read the comments first. I would’ve saved myself the trouble with this disgusting recipe. Two thumbs down ? ?

Saidy

They completely fell apart .. listen I make pancakes perfectly .. coming from a professional .. these pancakes are horrible. Without adding weird thickeners this recipe should be removed. Might as well go out and buy the Keto premixed pancakes you can find at whole foods ..HORRIBLE.

Carlene

These are terrible!! Waste of time and ingredients!

Kate

Same problem as other posters. Pancakes never firmed up enough to flip. Bottom burned. I ended up with a pile of wet clumps and burned bits. Loved the concept and the potential flavor. Something must be wrong for virtually all the posters to have the same problem. Hopefully Carolyn will address at some point.

Denise

Flavor was good but the texture was horrible!!

K A

3 years ago

I really wish I would have read the comments first… I usually do. I had exactly the same problem with mine. Burned on medium heat, when I went to flip, they crumbled and made a huge mess. I followed the recipe exactly. What a huge bummer. Also the fact that the author hasn’t addressed any of these issues in the comments or taken the recipe down is disappointing.

S Morris

Reply to K A

Most people just add 1/2 teaspoon of xanthan gum and it holds together just great

Kendra H

Also goopy – couldn’t flip at all. Even at very low heat they ended up burning before I could flip them. What is the secret to getting these to work? Also are these supposed to make 6 servings (12 pancakes at 2 pancakes each per serving) or 3 servings (6 pancakes at 2 each per serving)? Confused by the phrasing of the serving size.

Catherine Havrot

Gee sure wish I’d read the comments before I made these! I too had a very goopy mess.. epic failure waaaaa!