Ricotta pancakes made with coconut flour and egg whites, for a carb-free breakfast! Keto-friendly and gluten-free.
Author: The Fit Mediterranean
Light Ricotta Cheese
Dark Chocolate Chips
In a bowl whisk together the
Light Ricotta Cheese (3 Tbsp)
Eggs (4 Tbsp)
Granulated Erythritol (1 Tbsp)
Coconut Flour (1 1/2 Tbsp)
Baking Powder (1/2 tsp)
Salt (1 pinch)
Ground Cinnamon (1 dash)
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.
Very gently flip them to the other side and keep cooking for 2 more minutes. Remove from the pan and serve!
Makes 3 pancakes.
Nutrition Per Serving
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