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These Low Carb Ricotta Pancakes will brighten your morning. They’re bursting with lemon flavor, crisp on the outside and almost custard-like on the inside.
For a long time, Saturdays were pancake mornings at our house, and Sundays were Baked oatmeal days. Somehow this just became tradition for us. We looked forward to those breakfasts each and every week.
Then last year, my husband and I began eating more of a low carb lifestyle. If you would’ve told me I’d be giving up bread, I would’ve told you that you’re crazy. I <3 my carbs! But my waistline didn’t, if you know what I mean. So good-bye Saturday morning pancakes. 🙁
Eating low carb was difficult at first. And since then, I’ve found alternatives for some of my favorites (like bread). The thing is, I feel so much better! If you’re looking for low carb recipes, I know you’ll really like this one.
Another perk to this recipe is it’s all mixed in the blender. Super easy, dump, blend and pour! Less mess, less to clean. Bonus~ they’re protein packed!
Low Carb Ricotta Pancakes
These low carb ricotta pancakes gave me my weekend tradition back. We can all enjoy pancakes again. For Sundays, we’ve added to our tradition. Sometimes I just swap out a few ingredients in the baked oatmeal, and other times we eat this breakfast cake, which is kind of like a giant pancake baked in the oven.
Success Tips~
- Be patient: Make sure you have bubbles forming in the center and the edges of the pancakes are dry before flipping them
- Be gentle: slide the spatula around all the edges to loosen it a bit before you flip it.
- Turn down the heat: Once the pan is good and hot, turn down the heat to prevent them from browning too much.
- Coconut oil spray: If you’re using a non-stick pan, you shouldn’t need any oil, however if not, I recommend coconut oil spray to keep these low fat and from getting greasy.
Variations~
- You can substitute cottage cheese for the ricotta cheese.
- Swap lime juice and lime zest for the lemon.
- Use strawberries, raspberries, or blackberries instead of or in addition to the blueberries.
- Top with Greek Yogurt.
There’s so many ways to enjoy these low carb pancakes, do you have a favorite?
Looking for more tasty ways to start your day?
Low Carb Ricotta Pancakes {with lemon & blueberries}
Ingredients
- lemon zest from 1 lemon
- 2 tbsp lemon juice from 1 lemon
- 1 cup rolled oats
- 1 cup low fat ricotta cheese
- 1 cup non fat plain Greek yogurt
- 1/3 cup egg whites
- 1/2 tsp baking soda
- 1 tbsp honey
Instructions
- Zest and juice the lemon and set aside
- Place the rolled oats in a blender and blend until ground like flour.
- Add ricotta, yogurt, egg whites, baking soda, honey, lemon juice and lemon zest. Blend until well mixed, scraping down the sides if needed.
- Heat a non-stick pan to medium. Pour batter into desired size pancakes.
- When the edges are dry and bubbles have formed in the center of the pancake, gently flip it over for another minute or two. Continue until all pancakes are made.
- Serve immediately topped with syrup or Greek yogurt and fresh berries.
Notes
Nutrition
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These are the best South Beach type pancakes I’ve ever tasted! I would even make these if I wasn’t on a diet, they’re that good!
Everyone has a different idea of what “healthy” means to them, and I think “low carb” is a bit the same way. I see your point, but I still consider these a healthy lower carb option. There’s only 6 grams of carbs in each pancake. The beauty is you get to satisfy that ‘carb craving’ without going overboard. And, oats have great nutritional value, unlike bleached all purpose flour.
Unfortunately, because you use oats they are not low carb.