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Low carb ricotta pancakes

Low carb ricotta pancakes
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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


Lucky Almond Meal 400g
Toasted Pistachios


  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 ΒΌ 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.