Ricotta pancakes made with coconut flour and egg whites, for a carb-free breakfast! Keto-friendly and gluten-free.
Total Time
15min
5.0
1 Rating
Author: The Fit Mediterranean
Servings:
1
Ingredients
•
3
Tbsp
Light Ricotta Cheese
•
4
Tbsp
Eggland's Best Classic Eggs
•
1
Tbsp
Granulated Erythritol
•
1 1/2
Tbsp
Coconut Flour
•
1/2
tsp
Baking Powder
•
1
pinch
Salt
•
1
dash
Simply Organic Cinnamon, Ground
•
to taste
Dark Chocolate Chips
Cooking Instructions
1.
In a bowl whisk together the Light Ricotta Cheese (3 Tbsp), Egg Whites (4 Tbsp), Granulated Erythritol (1 Tbsp), Coconut Flour (1 1/2 Tbsp), Baking Powder (1/2 tsp), Salt (1 pinch), and Simply Organic Cinnamon, Ground (1 dash).
2.
Heat up a non-stick pan and divide the batter into 3 (or 2 if you want them bigger). Once they start cooking, drop a few Dark Chocolate Chips (to taste) and keep cooking until bubbles start forming on top.
3.
Very gently flip them to the other side and keep cooking for 2 more minutes. Remove from the pan and serve!
Author's Notes
Makes 3 pancakes.
Nutrition Per Serving
CALORIES
192
FAT
11.9 g
PROTEIN
14.7 g
CARBS
9.0 g
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