A low carb and sugar-free alternative to the traditional pancake, these Grain-free Lemon Ricotta Pancakes with Blueberries are fluffy pillows of perfection bursting with tart lemon and sweet blueberries. An easy but luxurious weekend breakfast or brunch treat! This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Greetings! I’m Allyson from Noshin’ & Num Nums, super thrilled to be here at Joy Filled Eats sharing one of my decadent breakfast creations with you. A long-time carb-addict, I threw off the yoke of oppression over the past few years to switch to a low carb, sugar-free way of eating. My husband, in a similar predicament, jumped on board and we have collectively lost over 200 lbs. When I’m not scheming up ways to still enjoy my favorite foods in a healthier, low-carb way, I teach high school English, consume books and coffee at an alarming rate, and wrangle a 3-year-old and a Great Dane.
I’m a firm believer that eating clean, healthy food does not have to be boring; adventure can still be found in the kitchen whether you are a veteran at-home cook or a microwave-only master. You can find me blogging away at Noshin’ & Num Nums, on Instagram (@noshinandnumnums), or Facebook (/noshinandnumnums) sharing my latest creations with a dose of wit.
Weekend breakfast is a celebration at our house. My favorite meal of the day, I like to pull out all the stops for breakfast or brunch. Sometimes it’s a savory kind of day and you’ll find me mowing down on Green Shakshuka (an Israeli inspired cauliflower herb hash with an over-easy egg), but other days I have a hankering for sweet. When my tastebuds crave something of that ilk, we often have Crispy Low Carb Belgian Waffles. That recipe is hands-down my son’s favorite breakfast. I do not know where that little body puts two whole waffles.
But as we round out summer, blueberry season is in full swing in the Midwest, so it feels only natural to feature this special local treat in my latest breakfast creation. Our proximity to Michigan ensures that we have some of the best fresh blueberries, especially at the local farmers market. Pairing these beauties with lemon and whole-milk ricotta cheese creates something memorable in these Grain-free Blueberry Lemon Ricotta Pancakes. These are the kind of pancakes that you whip up when it’s time to “treat yo self”, or when your mother-in-law is in town and you want to impress her. But the best part is that since this recipe is low carb, keto-friendly, and sugar-free, there’s no guilt.
How to make Grain-free Blueberry Lemon Ricotta Pancakes
- Blanched, ground almond flour
- Whole-milk ricotta cheese
- Baking powder
- Erythritol (Swerve is my preferred sweetener)
- Almond milk
Some tips, tricks, and take-aways about the ricotta pancakes recipe and process:
Prep the batter before whipping the egg whites. The fluffy texture of this pancake comes in part from the use of baking powder but also freshly whipped egg whites. You want to wait until the batter is prepared before whipping your whites to preserve as much air as possible yielding you the best rise on your pancake when it’s cooking away on the griddle.
Cooking should be low and slow. Almond flour burns faster than wheat flour, but another issue that arises is the fact that you need to give the center ample time to cook up, so low and slow is best. Undercooked pancakes are a huge turn-off and that can and will happen here if you try to rush it. If you cook these pancakes on medium or high heat, the interior will be soggy while the exterior looks a perfect golden brown. Almond flour is not wheat; it has to be handled differently. I suggest a medium-low to low heat and about 2-4 minutes before flipping. Add your blueberries and then flip over the pancake to cook for another 2-4 minutes.
What can I use to top Ricotta Pancakes?
These blueberry pancakes are light, fluffy, and the perfect combination of tart and sweet from the combination of lemon and blueberry. I normally top with a pad of butter and keto pancake syrup, but you could easily enjoy them with a few extra blueberries on top and some homemade whipped cream. For an extra burst of blueberry flavor top with my keto blueberry sauce. Add a nice cup of coffee and you have breakfast luxury, which you absolutely deserve.
What is ricotta cheese?
Fluffy and versatile, ricotta cheese is an Italian soft cheese made from whey. It has a mild almost nutty flavor that can be used in a number of ways. It is not the same as cottage cheese, though some people do swap out these cheeses in lasagna recipes. I would not do that here; the batter would be thin and lumpy.
You can make your own fresh ricotta, but most supermarkets will carry this cheese in the dairy section. I always buy whole-milk ricotta since we do eat a higher fat diet. Even though you only use a ¼ cup for this recipe, this cheese has a number of uses. It’s great on pizza, but I’m especially fond of using ricotta in baked goods. Go scope out my Blackberry Lemon Ricotta Scones if you need to use up the rest of the container. You won’t regret it.
And these Keto Blueberry Lemon Shortbread Cookies have amazing flavor!
- 2 cups blanched ground almond flour
- 1 ½ teaspoon baking powder
- 3 tablespoon granular sweetener (1:1 ratio)
- 1 teaspoon lemon zest
- Pinch salt
- 3 large eggs separated
- 1 teaspoon pure vanilla extract
- 2 teaspoon lemon juice
- ½ cup unsweetened almond milk
- ¼ cup whole-milk ricotta cheese
- Pint of fresh blueberries
- In a large mixing bowl, combine almond flour, baking powder, erythritol, lemon zest, and salt, Whisk to combine. Set aside.
- In a medium mixing bowl, add three egg yolks, vanilla, lemon juice, almond milk, and ricotta cheese. Whisk vigorously to combine ingredients. Add wet ingredients into dry and mix with a wooden spoon until just combined to form a batter. Batter will be slightly thicker at this point, but add additional almond milk 1 tablespoon at a time if the batter looks too much like a cake batter.
- In a clean mixing bowl, add the egg whites. Using a mixer beat on high power until stiff peaks form. Add the whipped egg whites into the batter by hand, mixing in slowly with a wooden spoon until just combined. Do not overmix. Batter should be a pourable consistency at this point.
- Heat a large non-stick skillet over medium-low heat and grease lightly with a neutral-tasting oil. Pour about 2 to 3 tablespoons of batter for each pancake; smaller pancakes will be easier to work with. Cook for 2-4 minutes until the edges and bottom are set. Drop a few blueberries on top and carefully flip. Continue to cook for another 2-4 minutes on the other side until both sides are a golden brown. Remove to a large serving plate and repeat until all batter is gone.
- Top with additional berries, butter, sugar-free maple syrup, or cream. Serve immediately.