Low Carb Blueberry Lemon Ricotta Pancakes
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
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Ingredients
- 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
- 2.5 tsp baking powder
- 1 cup blueberries
- 1 tsp Stevia
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Instructions
(Hide Photos)Stir together the ricotta cheese, eggs, and vanilla extract.
Add the nutmeg, lemon juice, lemon zest, flaxseed meal, baking powder, and blueberries.
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.
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.
Serve with sugar free syrup or low sugar jam.
* 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.
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