Make the base
Whisk ricotta, egg yolks, lemon zest and vanilla until mostly smooth. Stir in almond meal and baking powder.

Soft ricotta-centred pancakes with golden edges and no gritty coconut-flour aftertaste. They flip cleanly, stack properly and need only a few tart berries on top.

Popular keto pancakes rate 4.7 out of 5 because people want breakfast, not a nutritional punishment. Ricotta keeps these tender while whipped egg whites provide lift without a chemistry-set list of gums.
Tick each step as you go. Built-in timers keep the important moments close.
Whisk ricotta, egg yolks, lemon zest and vanilla until mostly smooth. Stir in almond meal and baking powder.
Beat egg whites with a pinch of salt to soft peaks. Fold one-third through the batter, then fold in the rest gently.
Heat a non-stick pan over medium-low and melt a little butter. Spoon in 8 cm pancakes, leaving room to turn.
Cook for 2 to 3 minutes until the edges look dry and bubbles hold. Turn carefully and cook for another 90 seconds.
Stack with berries, a spoon of ricotta and toasted almonds if you like. Lemon juice over the berries is better than drowning the lot in sweetener.
Energy1,620 kJ
Protein22 g
Fat32 g
Carbohydrate7 g
Fibre3 g
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