Low Carb Blueberry Lemon Ricotta Pancakes - Slender Kitchen
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Low Carb Blueberry Lemon Ricotta Pancakes

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247
Calories 
13g
Carbs 
14g
Fat 
18g
Protein 
8
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

One of the most common frustrations for people on a low carb diet is trying to find breakfasts that aren't centered around eggs! And while this recipe does you eggs as a binder, it's packed with flavor and a great alternative to the traditional egg breakfast for many low carb dieters. The recipe using ricotta cheese and flaxseed as the base and then is jazzed up with blueberries and lemon zest. The pancakes aren't as fluffy as traditional pancakes, but are packed with protein and fiber and in my opinion taste pretty darn good.

Prep Time

Low Carb Blueberry Lemon Ricotta Pancakes

19
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1.25 cups part skim ricotta cheese
  • 5 U eggs
  • 3/4 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 2/3 cup flaxseed meal
  • 2.5 tsp baking powder
  • 1 cup blueberries
  • 1 tsp Stevia

Nutritional Facts

Serving Size: 
3 pancakes
Amount Per Serving
Calories 247
Calories from Fat 110
% Daily Value *
Total Fat 14g
19%
Saturated Fat 6g
29%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 256mg
86%
Sodium 410mg
18%
Total Carbohydrate 13g
4%
Dietary Fiber 2g
4%
Sugars 4g
Protein 18g

Directions

  1. Stir together the ricotta cheese, eggs, and vanilla extract.
  2. Add the nutmeg, lemon juice, lemon zest, flaxseed meal, baking powder, and blueberries.
  3. Warm a griddle or pan over medium heat and spray with non fat cooking spray. Pour in a 1/4 cup of batter for each pancake.
  4. Once the batter begins to bubble and is really cooking through, about 3-5 minutes, flip over and let cook for an additional 2-3 minutes.
  5. Serve with sugar free syrup or low sugar jam.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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