Keto Pancakes

pancakes topped with raspberries


3 eggs
1 cup almond flour
½ cup flax meal
1 tsp. Baking powder
¼ cup sweet vanilla almond milk
⅓ tsp. Salt
1 cup ricotta cheese
1 pinch salt
½ tsp. Vanilla extract
⅓ tsp. Stevia
1 tbsp. Extra virgin coconut oil


  1. Preheat your skillet over medium heat.
  2. In a bowl, mix together the dry ingredients (almond flour, flax meal, salt, baking powder, and stevia).
  3. In a high speed blender, combine the eggs, ricotta, almond milk, and “vanilla extract. Mix on high until blended.
  4. Pour the bowl of mixed dry ingredients into the blender and pulse slowly until well combined. Batter should be smooth.
  5. Oil the skillet and coat thoroughly before pouring pancake batter inside.
  6. Flip once browned lightly and then repeat, as many times as batter will allow. May serve with fruit

Nutritional Values

Yield: 2 servings

TOTAL cooking time: 20 mins

Calories: 1,550 Total Fat: 117.4g Total Carbs: 51.6g Cholesterol 634.3mg Protein 79.9g

Related Articles: keto Vegan Chicken and Mushroom Dinner

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