Low Carb Ricotta Pancakes

Low-Carb Ricotta Pancakes on our favorite stovetop toasting pan.

Low-Carb Ricotta Pancakes on our favorite stovetop toasting pan.

I don't usually try to re-create carbs because I don't want to be tempted by them. Some people can eat a low carb biscuit or a piece of LC cheesecake without problems. Not me.

I have to be very careful what I cook because even replacement carbs (that are made with low-carb ingredients) can bring back those evil carb cravings, and with cravings, a person can end up eating too much of a very calorie-dense meal.  I would devour all of the (dessert, roll, bread, cookie, etc) and then look for more. 

But... on occasion.... I just want what my kids call a "bready-thing". That's where Ricotta Pancakes come in. 

I've always loved a nutty pancake, something that's not just air. These ricotta pancakes are light and fluffy, yet just nutty enough that they have a really nice mouth-feel, especially when right out of the pan. I've tried other pancake recipes with cream cheese and while ricotta has a slightly higher carb count, it gives much more texture to the pancakes than cream cheese. Plus, ricotta has a high percentage of protein and calcium, as well as Vitamin A, riboflavin, selenium, zinc and phosphorus. (source)

While you could put a low-carb topping on these pancakes, I prefer them fresh off the stove, with some melted butter or low-carb whipped cream on top. Delicious!!

Low-Carb Ricotta Pancakes

INGREDIENTS (for a family batch of approx 24 pancakes):

  • 8 eggs

  • 2 cup (500g) full fat ricotta

  • ½ c. flax seed meal (I use standard brown flax. Using golden flax instead will create a pancake lighter in color, with a more subtle taste). 

  • 1/4 c. coconut flour

  • 1/4 cup walnut or almond flour

  • 4 tsp baking powder

  • 1/4 tsp. salt

  • Sweetener to taste (8-12 dashes of Stevia Extract)

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp allspice

  • 1-2 tsp vanilla extract (to taste)

  • 1 Tbsp butter or coconut oil (to melt in the pan)



Add ingredients to bowl in order listed.

Blend with a whisk or egg beater until well mixed (*If you prefer a uniform texture, you may prefer to use an immersion blender or standard countertop blender instead.)

Warm skillet or griddle over medium heat, add 1 Tbsp butter to melt in the pan. 

Scoop just slightly less than 1/4 c. batter per pancake.

Cook until the pancakes are firm enough to flip with a thin spatula. Turn and cook opposite side.

Serve with butter, whipping cream sweetened with stevia or Swerve, or favorite LC topping. 


Our Low-Carb ricotta pancakes re-heat well, but will be a little more dense upon cooling. To reheat, pop them in the toaster, the microwave, or on a stove-top toasting pan like the one shown in your first photo.