FLUFFY KETO PANCAKES WITH RICOTTA PECANS

FLUFFY KETO PANCAKES WITH RICOTTA & PECANS


My mornings have always been really hectic, and the normal breakfast for me would be coffee on the go. after having Lauren that just wasn’t cutting it for me and I knew that if I wanted to eat better I would have to meal plan and cook more often. It’s now become a form of self-care for me and I look forward to meal planning and even making myself breakfast!

Yield     : 6 Servings
Prep Time : 3 mins
Cook Time : 6 mins
Total Time: 9 minutes


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.


Notes

*Top with more pecans and your favorite sugar-free syrup.
*adjust stevia to your preference, the recipe won’t be affected if you add less or more stevia.

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

Recipe adapted From : @https://stylishcravings.com

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