Recipe: Low Carb Almond Ricotta Pancakes

September 30, 7:16 PMDenver Low Carb ExaminerLinda Duffy

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Low carb pancakes are high in protein and flavor

Almond Ricotta Pancakes are a tasty low carb breakfast option with a delicious, rich flavor. Much higher in protein and lower in carbohydrates than a typical pancake, these can be a great start to any day.

Ingredients:

6 eggs

1 cup ricotta cheese

2 cups almond or hazelnut meal

1/2 cup cream

1/2 cup water

2 tsp almond or vanilla extract

4 packets of Splenda or 1/8 cup liquid Da Vinci simple syrup (reduce water slightly if using liquid sweetener)

Directions:

Mix your ingredients together and cook like regular pancakes. Use a well buttered pan on medium heat. Wait for the edges to appear dry before flipping and cook until centers are done. Top with a sugar-free, low carb maple flavored syrup or fruit (strawberry or blueberry) puree with a touch of Splenda.

These will be more delicate than wheat pancakes, so be sure they're done on the bottom before you try to flip them. Turn carefully.

This recipes makes about 12 medium sized cakes. Two pancakes may look like a small amount for breakfast, but they are quite filling.

Nutrition information (approximate) per pancake

Calories: 242

Fat: 20g

Carbs: 6.2g

Fiber: 2.75g

Net Carbs: 3.45

Protein: 11.3g

If using powdered Splenda, carb count will be slightly higher