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Baked Strawberry & Ricotta Pancakes

|Baked Strawberry & Ricotta Pancakes

I posted the recipe for Strawberry Ricotta Pancakes almost a year ago, shortly after I created this website. I have to admit I still consider myself quite new to the whole blogosphere and know there is always room for improvement. There are always recipes I want to fine-tune and find a better balance.

I knew this recipe had some flaws and always wanted to go back and try using other ingredients and cooking methods. My original pancakes were too fragile and difficult to handle. Initially, I thought that a slight change in ingredients would be enough, but soon I realised I needed to use a different cooking method.

I used organic pastured eggs and the egg yolks were really vibrant! As with all low-carb "sweets", these pancakes are low in carbs but you should always treat them as occasional rewards.

Preparation time

Hands-on
Overall

Nutritional values (per serving, 2 pancakes):

5.8 grams 3.3 grams 14.2 grams 20 grams 13.3 grams 277 calories
Total Carbs9.2grams
Fiber3.3grams
Net Carbs5.8grams
Protein14.2grams
Fat20grams
of which Saturated13.3grams
Energy277kcal
Potassium348mg

Macronutrient ratio: Calories from carbs (9%), protein (21.9%), fat (69.1%)

Ingredients (makes 2 servings):

Note: These pancakes are great with strawberries but also work with blueberries, raspberries or blackberries. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Preheat the oven to 175 C / 350 F. Separate the egg yolks from the egg whites.
    |Baked Strawberry & Ricotta Pancakes
  2. In a bowl, mix the egg yolks, vanilla extract, ricotta cheese and stevia. |Baked Strawberry & Ricotta Pancakes
  3. Beat the egg whites untill they become thick and form soft peaks. While beating, slowly add the baking soda and cream of tartar. |Baked Strawberry & Ricotta Pancakes
  4. Transfer the egg whites into the bowl with the egg yolk mixture and very gently fold in. Using a sieve, slowly add the coconut flour.
    Note: After adding coconut flour, be careful not to deflate the mixture completely. |Baked Strawberry & Ricotta Pancakes
  5. Place the sliced strawberries onto a baking dish lined with parchment paper and greased with coconut oil.
    Note: If you only have frozen strawberries, they have to be thawed and the excess juices removed. |Baked Strawberry & Ricotta Pancakes
  6. Top with the pancake mixture and add more strawberries on top. Spray with coconut oil and place in the oven. |Baked Strawberry & Ricotta Pancakes
  7. Cook for about 15 minutes until slightly browned. |Baked Strawberry & Ricotta Pancakes
  8. Place on a serving plate and serve warm. |Baked Strawberry & Ricotta Pancakes
    Enjoy!

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Comments (12)

Hi Martina, I made these this morning in attempt to find a substitute for a cheese blintz. I have to admit I was a bit skeptical but OMG this recipe is  brilliant! I didn't have any fresh strawberries so I used a dab of strawberry rhubarb chai jam (also your recipe). Thank you.

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Thank you!! I'm glad you liked it! Smile

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Hi Martina,
I am going to try some of recipes for fat bombs. What is equivalent of cream of tartar in Czech/Slovakia?

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Hi Linda, this is how I found it: "vinný kámen, kyselý vinan draselný" - it's a byproduct of winemaking used for stabilising and giving volume to beaten egg whites and is also used together with baking soda to create gluten-free baking powder. You can also use gluten-free baking powder instead of cream of tartar and baking soda. Hope this helps Smile

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I made these today me and boyfriend loved them they are nice and fluffy and not overly sweet they make a great light dessert Smile ill be making them again

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Thank you Karen, that's great to hear! The original recipe, which I posted about a year ago, needed some serious adjustments. I love these pancakes and actually don't put any stevia as I'm used to the mild taste Smile

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The strawberries give it so much flavour when baked and it's still so low in carbs. Ingenious idea. Thanks Smile

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Thank you Sam!

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These are so good!! I added some strawberry whey protein and had them after my workout. Fluffy and quick. Thank you Smile

Reply

Thank you Liz!

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This recipe is such an improvement compared to the original one! Well done! Initially, I thought the pancakes were really bright. I used pastured eggs like you and this was the colour I got, too :-D

Reply

Thank you Debbie, it was needed! Smile

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