Keto pancakes with blueberries and ricotta

Delicious blueberry pancakes can be made in a couple of minutes. This is a great breakfast idea if you want a quick keto pancake recipe. These blueberry ricotta pancakes are full of flavor with a slight sweetness from the addition of stevia to the batter.

I also added almond flour and flaxseed flour to the dough to balance the ricotta. All you need is a blender to blend the ingredients. The result of using a blender is a smooth, fluffy and moist pancake.

Top the pancakes with the sugar-free keto-friendly syrup or simply add more berries.

Ingredients for 5 servings

eggs - 3 pcs
ricotta - 3/4 cup
blueberries - 1/4 cup
vanilla extract - 1/2 tsp
vanilla almond milk - 1/4 cup
almond flour - 1 glass
flaxseed flour - 1/2 cup
baking powder - 1 tsp
stevia powder - 1/2 tsp
salt - 1/4 tsp

Steps. Cooking 10 min.

1.Preheat a skillet over medium heat. Combine eggs, ricotta, vanilla extract, and unsweetened almond milk.

2.Combine almond flour, flaxseed flour, salt, baking powder, and stevia in a separate bowl.

3.Slowly add dry ingredients to blender and beat until smooth.

4.You need to add 2-3 blueberries to the pancake. The exact amount of berries will depend on their size.

5.Add oil to a preheated skillet. Wait for the butter to melt.

6.Pour the pancake batter into the skillet and turn over when lightly browned underneath.

7.Serve with sugar-free syrup. Add your favorite berries or fruits as desired. Enjoy!

In total, 5 servings of keto pancakes with blueberries and ricotta are made. Each pancake contains 311.4 calories, 22.61 grams of fat, 5.78 grams of net carbs, and 15.25 grams of protein.

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