In the matter of a couple minutes, you can make delicious blueberry ricotta pancakes. This is a great breakfast idea for when you want to make a quick, keto friendly, pancake recipe. These blueberry pancakes are full of flavor with a little touch of sweetness from adding stevia to the batter.
I also used almond flour and golden flaxseed meal in the batter to balance out with the ricotta. All you need is a blender to combine the ingredients together. The results from using a blender is a smooth, fluffy, and moist pancake. The texture isn’t at all grainy from the almond flour. No one can tell that ricotta is hidden in the mixture.
Top off the pancakes with a keto friendly sugar free syrup, or just add some more berries. When I meal prep, I do like to store these pancakes in the freezer. Just wrap each pancake in plastic wrap and grab when you need a quick breakfast. It’s as easy as warming up a pancake or two in the microwave.
Yields 5 servings of Low Carb Blueberry Ricotta Pancakes
The Preparation
- 3 large egg
- 3/4 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1 cup almond flour
- 1/2 cup flaxseed meal
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 7 drops liquid stevia
- 1/4 cup blueberries
The Execution
1. Preheat a skillet over medium heat. Blend together the eggs, ricotta, vanilla extract, and unsweetened almond milk.
3. Mix together the almond flour, golden flaxseed meal, salt, baking powder, and stevia in a separate bowl.
4. Slowly add the dry ingredients into the blender, and blend until a smooth batter forms.
5. For the ¼ cup of blueberries, you will need to add 2-3 blueberries per pancake. Exact number of berries you have will depend on their size, so feel free to halve them if needed.
6. Add butter to the preheated skillet. Wait for the butter to melt.
7. Pour your pancake batter into the skillet and flip when lightly browned on the outside. To get the full number of servings, use a 2 tablespoon measurement to scoop in the batter.
8. Serve with sugar free syrup, or additional berries.
This makes a total of 5 servings of Low-Carb Blueberry Ricotta Pancakes. Each serving comes out to be 288 calories, 21.5g fats, 5.6g net carbs, and 14.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 3/4 cup ricotta cheese | 256 | 14.7 | 9.5 | 0 | 9.5 | 21.1 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 cup unsweetened almond milk | 7 | 0.7 | 0.3 | 0.2 | 0.1 | 0.3 |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1/2 cup flaxseed meal | 278 | 21.8 | 15.1 | 14 | 1 | 9.4 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup blueberries | 21 | 0.1 | 5.4 | 0.9 | 4.5 | 0.3 |
| Totals | 1461 | 109 | 57.9 | 29.7 | 28.2 | 75.3 |
| Per Serving (/5) | 292 | 21.8 | 11.6 | 5.9 | 5.6 | 15.1 |
Low-Carb Blueberry Ricotta Pancakes
Ingredients
- 3 large egg
- ¾ cup ricotta cheese
- 1 teaspoon vanilla extract
- ¼ cup unsweetened almond milk
- 1 cup almond flour
- ½ cup flaxseed meal
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 7 drop liquid stevia
- ¼ cup blueberries
Instructions
- Preheat a skillet over medium heat. Blend together the eggs, ricotta, vanilla extract, and unsweetened almond milk.
- In a separate bowl, mix together the almond flour, golden flaxseed meal, salt, baking powder, and stevia.
- Slowly incorporate the dry ingredients into the wet mixture, blending until smooth batter forms.
- You'll want to add about 2–3 blueberries per pancake, but this depends on their size; feel free to halve them if needed.
- Add butter to the preheated skillet and wait for it to melt.
- Pour the pancake batter into the skillet, add the blueberries, and flip once lightly browned on the outside. Once finished on the other side, repeat with the remaining batter.
- Serve with sugar-free syrup or additional berries.
These are really good! Wonder how my kids will like them. Then we can all have pancakes together.
We hope you and your kids love them!
by the way, the ingredient list at the top is slightly different than the ingredient list at the bottom. The bottom one, which is the one that prints, does not have flax seed on it and uses 1.5 cups of almond flour.
Woops – fixing that now, sorry about that!
My batter looked thicker than photo but it was fluffy and they turned out so light delicious. Definitely a keeper recipe, thanks.
Really happy to hear – thank you for taking the time to leave a comment!
I just used a hand blender and it gave it a grainy texture that I thought was excellent. Made it more “bread-like” probably. And I used one raspberry in middle of each pancake. Tartness of the raspberry with the slightly sweet pancake was an great combo. Thanks for this recipe!
Ooooh! Raspberries sound awesome!
These tasted exactly like wheat flour blueberry pancakes They were delicious. Full disclosure I used plain coconut milk. I had someone else try them who isn’t on the keto diet who confirmed they really do mimic the real thing. I have also made your peanuts butter pancakes which I really like. I am going to try your pizza crust recipe this week. I have been consistently impressed with your recipes. I have been on a low carb diet for a year now, keto for the last five months but it’s really only in the last month that I have discovered the successful food adventures available in part because of your food blog. Thank you.
Thank you so much! That really means a lot. 😀
On all the ‘zero calorie’ sweeteners, including the one you use in this recipe, the nutritional information quotes 1g carbs per 1g of sweetener. So, why do you have 0g carbs in your recipes? Am I missing something?
We don’t have a slot for sugar alcohols in the current nutrition tables, so we zero it out to prevent confusion since we can’t zero them out using the fiber slot.
These would taste great with some lemon zest added.
I think so too!
I tried the recipe twice and the batter would not hold together as it cooked. Not sure what I did wrong. 🙁
Hi Mariel, they can be a little fragile. I think small cakes cooked on a fairly high heat works the best. 🙂 Sorry that you had problems with it!
My batter wouldn’t hold together while cooking — added an extra egg and that seemed to do the trick.
Thank you for the tip Jennifer!
These were great! My batter was very thick so I added a bit more almond milk. I changed it up but adding lemon zest to the batter and I made a blueberry compote instead of putting them in the batter. So good! https://uploads.disquscdn.c…
I bet the lemon zest was wonderful! How much were the carbs on the compote?
Try using a toaster to warm them up. They will taste better than using a microwave
This recipe was too thick and did not cook well.
I’m sorry you thought that they were too thick. I thought that they turned out quite well. Is there anything different you did compared to the recipe?
Can you use heavy whipping cream instead of almond milk?
Sure!
i made these, wonderful. I did add an extra egg, and used cottage cheese, no ricotta on hand. will make them again and agin
Do you think I can add sugar free chocolate or strawberry syrup to this instead of blueberries? And do you think I need to use a blender, or can I use an electric hand mixer or even whisk it with a fork?
Yes, I think either of those syrups would work. You might be able to get away with a hand mixer, but this recipe really needs to be mixed well together.
Also, can I use whole ground flax seed for this? It’s the first google search I see and it’s cheaper than the one linked.
Instead of golden flaxseed meal? Yes, you can. It might just give you a slightly darker pancake.