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A New Spin on Pancakes!

Most pancake recipes boast that they’re the fluffiest recipe on the planet. Well, if they’re not using ricotta cheese, they might fall short in that regard.

Those of us in the keto world know the magic that is cream cheese low carb pancakes. Two main ingredients (cream cheese and eggs) will get you a lightening quick breakfast that you can dress up any way you like. The cream cheese in that basic recipe can be switched out to other similar, mild tasting cheeses. One of which is ricotta!

Ricotta is an interesting cheese – it’s crumbly, but sticky, so it works in this low carb pancake batter. Make sure to use whole milk ricotta. You don’t want the low-fat stuff. Ever.

Lemon Poppy Seed Pancakes

Other than ricotta and eggs, we added just a few choice ingredients to add to the pancake eating experience. You can’t forget cinnamon and a bit of baking powder. Make sure to peep at the fun chemical reaction when the baking powder is mixed with the lemon juice!

The lemon glaze is optional. We thought it’d be the perfect way to add a bit more sweetness and lemon flavor, but you can just as easily use Walden Farms Pancake Syrup or Walden Farms Blueberry Syrup. Both are great, based on our extensive testing 🙂

Check out these other popular low carb pancake recipes on Tasteaholics.com!

Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakes
Votes: 49
Rating: 4.37
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 355 Calories
• 26g of Fat
• 23g of Protein
• 6.5g of Net Carbs
Servings Prep Time Cook Time
4 people 5 minutes 10 minutes
Servings Prep Time Cook Time
4 people 5 minutes 10 minutes
Lemon Poppy Seed Pancakes
Lemon Poppy Seed Pancakes
Votes: 49
Rating: 4.37
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 355 Calories
• 26g of Fat
• 23g of Protein
• 6.5g of Net Carbs
Servings Prep Time Cook Time
4 people 5 minutes 10 minutes
Servings Prep Time Cook Time
4 people 5 minutes 10 minutes
Servings: people
Ingredients
Pancakes
Lemon Glaze
Instructions
  1. Zest an entire lemon and squeeze the juice out. Reserve half for the lemon glaze.
  2. Into a food processor, combine all the wet ingredients (plus half the lemon juice and all of the zest) and blend for a few seconds until combined.
  3. Then, add in the dry ingredients and blend until well-mixed.
  4. Heat up a large griddle to medium heat and using a quarter cup measuring cup, ladle the pancakes on and cook for about 5-7 minutes. The pancakes should be golden on the bottom and drying up on top.
  5. Flip and cook for an additional 2 minutes then transfer to plates.
  6. To make the lemon glaze, combine the powdered erythritol, lemon juice and a splash of almond milk to thin out the consistency. Stir with a spoon, pour over the pancakes and enjoy!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfasts to learn to make more delicious and healthy meals!

You’ll love our Breakfast in Five cookbook!

We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!

Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.

Have you tried these delicious recipes?

 

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