With the new year in full swing, I decided to become a cliché and start eating healthier. For me, I like living la vida low carb/keto. Sugar is my bane and this lifestyle helps me avoid sugary trigger foods and BREAD. Damn it, Oprah, we like bread, too. But when I want to feel like I’m carb loading again, pancakes and waffles are a go-to.
These low carb vanilla ricotta pancakes are perfect for breakfast with syrup or as a base for sandwiches. You can omit the vanilla extract, replace the vanilla protein powder with unflavored, and you’re free to use these as makeshift sandwich bread. But for me, it’s alllll about the fake McGriddles-style brekky sammie: scrambled egg, a little SF syrup, some bacon, cheddar, and one of these pancakes. YUM.
These little low carb pancakes are also really great for protein, if that’s a goal of yours. Not only does it have actual protein powder in it (which can easily be swapped with almond or coconut flour, by the way), but ricotta itself is chock full of protein. So they should keep you full for a good while during the day.
And of course, feel free to slap this batter into a waffle iron for low carb waffles, too. Just make sure to spray the iron well and don’t open it until they’ve cooked or the ricotta base may be a little smooshy.
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Ingredients
- 1 cup part skim ricotta cheese, drained
- 2 eggs, beaten
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 Tbsp (28g) vanilla low carb protein powder (I use Quest)
- 1/2 tsp baking powder
- pinch salt
- coconut oil or butter for the pan
Instructions
- Combine all ingredients in a medium bowl and mix well.
- Heat butter or oil in a frying pan on medium heat. Spoon batter onto the pan in 8 portions.
- Cook for about 2-3 minutes on each side until browned to your liking.
- Serve with your choice of toppings: nuts, unsweetened whipped cream, sugar free maple syrup (I use Cary's), berries, etc. (I sometimes make homemade egg & bacon sandwiches with them!)
Notes
Each pancake: 126 cals | 5.25g fat | 2g net carbs | 0.22g sugar | 7g protein
If you make this recipe, follow me on Instagram, share a photo, and tag it @BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
