About the Recipe
Embrace the joy of low-carb living without missing out on your breakfast favorites! With our Ricotta Cheese Pancakes, we're redefining what it means to enjoy a guilt-free, low-carb breakfast. Fluffy, rich in protein, and delightfully paired with a homemade berry sauce, these pancakes are a testament to the fact that healthy eating can be both nutritious and delicious. Let's transform your morning routine with a dish that's as satisfying as it is healthy.
Ingredients for Pancakes
1 cup of low-fat Ricotta Cheese
1/2 tsp. good vanilla extract
1/3 cup of spelt flour
1/8 tsp. xanthan gum
1 1/2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. nutmeg or cinnamon (optional)
1/2 -1 tsp. stevia or monk fruit sweetener (optional)
1 tsp. olive oil (for the pan)
Ingredients for Berry Sauce
1 cup of berries, any kind
1/2 cup of water
Dash of Cinnamon
1/8 tsp. vanilla extract
squeeze of 1/4 of a lemon or 1/2 tsp. lemon juice.
Directions for Pancakes
Place all ingredients into a food processor.
Blend the batter until thoroughly combined.
Allow batter to sit for 5-10 minutes
Set a nonstick skillet to medium to high heat, add olive oil.
Once hot add batter. (Use a Tbs. to measure will make silver dollar pancakes)
Once edges start to dull, flip the pancake for about 1-2 minutes more, until done.
(if the batter does not sit, pancakes will not rise like traditional pancakes, they will be crepe like)
Directions for Berry Sauce
Bring berries and water to a boil in a small saucepan over medium heat.
As the berry mixture comes to a simmer and the berries soften mash with the back of a fork.
Add cinnamon, vanilla extract and lemon.
Continue to simmer for a few additional minutes until mixture reduces.
Serve warm over pancakes
Nutritional Information for Pancakes: Nutritional Information for Berry Sauce
Calories: 212 Calories: 22
Fat: 11.4g Fat: .1g
Carbs: 14.3g Carbs: 4.9g
Fiber: 2.5 g Fiber: 1.9g
Protein: 12.8g Protein: .3g
* To make without a food processor, combine all the wet ingredients in one bowl. Combine the dry in another and mix well by hand. Add the wet to the dry and mix.
* Spelt is a whole grain wheat flour. To make this meal even lower carb, swap for almond flour or your favorite low-carb flour like buckwheat.
*Xanthan Gum can be purchased at most supermarkets and on amazon. You can also substitute the Xanthan Gum for 2 tsp. of coconut flour.
*Substitute maple extract for the vanilla for maple-flavored pancakes.
* Some topping ideas are fresh berries, shredded coconut, or chopped nuts.
*For a smoother sauce, once cooled, puree in a blender.