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RECIPE
8 INGREDIENTS3 STEPS15MIN

No-Carb Gluten-Free Ricotta Pancakes

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Ricotta pancakes made with coconut flour and egg whites, for a carb-free breakfast! Keto-friendly and gluten-free.
15MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
3 Tbsp
Light Ricotta Cheese
4 Tbsp
Whites Only
1 Tbsp
Granulated Erythritol
1 1/2 Tbsp
Coconut Flour
1/2 tsp
Baking Powder
1 pinch
1 dash
Ground Cinnamon

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Nutrition Per Serving

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CALORIES
192
FAT
11.9 g
PROTEIN
14.7 g
CARBS
21.5 g

Author's Notes

Makes 3 pancakes.

Cooking Instructions

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Step 1
In a bowl whisk together the Light Ricotta Cheese (50 gram), Egg (60 gram), Granulated Erythritol (1 tablespoon), Coconut Flour (1 1/2 tablespoon), Baking Powder (1/2 teaspoon), Salt (1 pinch), and Ground Cinnamon (1 dash).
Step 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.
Step 3
Very gently flip them to the other side and keep cooking for 2 more minutes. Remove from the pan and serve!

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Nutrition Per Serving
Calories
192
% Daily Value*
Fat
11.9 g
15%
Saturated Fat
6.6 g
33%
Trans Fat
0.0 g
--
Cholesterol
238.7 mg
80%
Carbohydrates
21.5 g
8%
Fiber
4.5 g
16%
Sugars
2.6 g
--
Protein
14.7 g
29%
Sodium
349.1 mg
15%
Vitamin D
1.2 µg
6%
Calcium
232.1 mg
18%
Iron
2.1 mg
12%
Potassium
295.3 mg
6%
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