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.
Low Carb Blueberry Lemon Ricotta Pancakes
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 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
- shopping_cartGet IngredientsinfoNEW!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.