Pancakes that are light and fluffy and have a lovely almond flavoring! Sometimes all you want is a change from the usual eggs for breakfast. These are simple to make and have just the right amount of creaminess and sweetness from the ricotta.
INGREDIENTS
- 1/4 cup of almond flour
- Oat fibre, 1/3 cup; see notes
- Ricotta cheese, half a cup
- three complete eggs, divided
- Vanilla extract, 1 teaspoon
- 1/4 tsp. almond extract
- 1/4 cup of Swerve candy
- Baking powder, two teaspoons
- 1.5 cups thick cream
- Ghee or clarified butter for the pan
- Optional Topping of chopped, toasted almonds
- optional maple syrup without sugar
INSTRUCTIONS
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Using a hand mixer, whip the egg whites in a mixing bowl until soft peaks form. The egg yolks, ricotta, swerve, vanilla, almond extract, and heavy cream should all be combined in a separate basin and mixed for about two minutes.
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Add the egg whites and stir just a little. Mix the almond flour, oat fibre, and baking powder in a another basin. Mix the dry ingredients into the wet components after adding them.
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A bit loose but not too runny batter is ideal.
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Pancake batter should be added to a nonstick skillet over LOW heat along with some avocado oil, coconut oil, clarified butter, or ghee to form 3- to 4-inch pancakes. They could be more difficult to flip and won’t hold together as well if you make them any bigger. Consider something a little larger than a pancake worth a dollar.
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It’s important to cook them on low heat with a lid on for a few minutes on each side. When you notice a few little bubbles, wait until they carefully flip them and replace the cover until they are finished.
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You can make them this way and they will come out properly if you are patient while they cook! Add some chopped, toasted almonds for texture, sugar-free maple syrup (optional), and grass-fed butter on top!
NOTES
16 pancakes may be made from the batch, according to me. Depending on how big you cook them, a serving size is between 3 and 4 pancakes.The outer husks of oats are ground to make oat fibre. Oat fiber’s healthiness is it? It is 100% insoluble fibre, which has zero net carbohydrates and doesn’t dissolve in water or break down in the digestive system, making it ideal for a Keto diet. The reason I use it so frequently is because it contributes to a more conventional feel.
Nutritional data
Ricotta Almond Pancakes for Keto (Gluten Free)Calories per serving: 258Calories from fat: 180% of the daily value*Fat 20g31%8g 50% saturated fat10g3% carbohydrates5g21% fibre1g1% sugar11g22% protein
