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Low carb ricotta pancakes

LUCKY RECIPES >
Low carb ricotta pancakes
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INGREDIENTS

4 eggs
200g ricotta
65ml coconut milk
1 tsp vanilla extract
@luckynutsau 100g almond meal
20g coconut flour
1 tsp baking powder
Pinch salt
1 tsp cinnamon
Optional- 2 Tbsp honey or 1 Tbsp granulated sweetener of choice (can be sugar free, like monk fruit)

To serve

Yoghurt of choice
@luckynutsau toasted pistachios
Fruit
Honey

LUCKY NUTS IN THIS RECIPE

Almond Meal

METHOD

  1. Add eggs, ricotta, milk and vanilla into a bowl and whisk well. Sift in almond meal, flour, baking powder, salt and cinnamon and fold together. Add in optional sweetener if you like, mixing through.
  2. Heat a medium skillet over medium flame. Once hot add butter, ghee or coconut oil. Add ¼ cup bater into the pan to make the first pancake, then as many more as you can. Cook 3 mins, flip and cook a further 3 minutes. Cook until all batter is finished up.
  3. Serve immediately with yoghurt, toasted pistachios, raspberries and a drizzle of honey.

MORE

LUCKY RECIPES

  1. Add eggs, ricotta, milk and vanilla into a bowl and whisk well. Sift in almond meal, flour, baking powder, salt and cinnamon and fold together. Add in optional sweetener if you like, mixing through.
  2. Heat a medium skillet over medium flame. Once hot add butter, ghee or coconut oil. Add ¼ cup bater into the pan to make the first pancake, then as many more as you can. Cook 3 mins, flip and cook a further 3 minutes. Cook until all batter is finished up.
  3. Serve immediately with yoghurt, toasted pistachios, raspberries and a drizzle of honey.
  1. Add eggs, ricotta, milk and vanilla into a bowl and whisk well. Sift in almond meal, flour, baking powder, salt and cinnamon and fold together. Add in optional sweetener if you like, mixing through.
  2. Heat a medium skillet over medium flame. Once hot add butter, ghee or coconut oil. Add ¼ cup bater into the pan to make the first pancake, then as many more as you can. Cook 3 mins, flip and cook a further 3 minutes. Cook until all batter is finished up.
  3. Serve immediately with yoghurt, toasted pistachios, raspberries and a drizzle of honey.