Pancakes are my go-to breakfast food. Well, who doesn't? Pancakes, to me, are a very loving and comfortable food. It's warm and comforting, perfect for a chilly morning with a mug of coffee or chocolate.
Pancakes are so adaptable that you may top them with everything from your favorite syrup or butter to chopped fruit, chocolate chips, nuts, and so on. A stack of hot pancakes is the perfect accompaniment to whatever makes your morning meal the best.
This recipe for low-carb, sugar-free pancakes doesn't compromise on the deliciousness of everyone's favorite breakfast food, but it is ideal for those who are limiting their sugar intake. Let's start the day off right with the warm, comforting, and totally guilt-free breakfast of pancakes.
Makes 4-6 medium pancakes
Ingredients:
1½teaspoons baking powder
¾ teaspoon fine salt
Zest from1lemon
1½ teaspoons pure vanilla extract
3 large eggs
¾cup whole-milk ricotta
¼cup buttermilk
2 tablespoons unsalted butter, melted, plus room-temperature butter for cooking and serving
Maple syrup or other preferred pancake syrup or other toppings, for serving (optional)
Let's makes some pancakes!
Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan over medium-low.
Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Add the vanilla and whisk to evenly moisten.
Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended.
Add the flour mixture and gently stir until no traces of flour remain.
Generously butter the griddle, then pour ¼ cup batter onto pan.
Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes.
Flip and cook until the other sides are golden brown, about 2 minutes more.
Repeat with more butter and the remaining batter.
Serve warm, with butter and your preferred syrup or topping. Enjoy!
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