KETO RICOTTA PECAN PANCAKES

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Ingredients

  • 60 g coconut flour (½ cup)
  • 1/2 tsp stevia extract powder
  • ½ tsp baking powder
  • Pinch of salt
  • 4 large eggs
  • 85 g ricotta (¼ cup)
  • ⅓ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 40 g of crushed pecans (¼ cup)

Instructions

  1. In the blender add all the ingredients except the crushed pecans.
  2. Blend until you have a homogeneous batter, add the crushed pecans and stir with a spatula.
  3. Heat a lightly oiled griddle or nonstick frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Brown on both sides and serve hot.

Nutritional information
Calories: 163
Fat: 11g
Carbs: 7g
Fiber: 4g
Net Carbs: 3g
Protein: 8g


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