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Baked Strawberry & Ricotta Pancakes

23. November 2013|Martina|10

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:        10 minutes
Overall:         25 minutes 

Nutritional values (per serving, 2 pancakes):

Total Carbs9.2grams
Net Carbs5.8grams
of which Saturated13.3grams

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).


  1. Preheat the oven to 175 C / 350 F. Separate the egg yolks from the egg whites.
  2. In a bowl, mix the egg yolks, vanilla extract, ricotta cheese and stevia.
  3. Beat the egg whites untill they become thick and form soft peaks. While beating, slowly add the baking soda and cream of tartar.
  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.
  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.
  6. Top with the pancake mixture and add more strawberries on top. Spray with coconut oil and place in the oven.
  7. Cook for about 15 minutes until slightly browned.
  8. Place on a serving plate and serve warm.

I hope you enjoyed reading my post. To find out more about the ketogenic diet and keto-friendly recipes, check out my apps KetoDiet, KetoDiet Basic and my Kindle book!

Comments (10) -

Debbie 11/26/2013 8:41:12 AM #

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


Martina @ KetoDiet 11/29/2013 10:23:29 AM #
Martina @ KetoDiet

Thank you Debbie, it was needed! Smile


Liz 12/3/2013 9:05:32 AM #

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


Martina @ KetoDiet 12/4/2013 1:00:08 PM #
Martina @ KetoDiet

Thank you Liz!


Sam 1/10/2014 10:24:25 AM #

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


Martina @ KetoDiet 1/11/2014 10:19:51 PM #
Martina @ KetoDiet

Thank you Sam!


Karen 1/11/2014 12:51:26 AM #

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


Martina @ KetoDiet 1/11/2014 10:19:12 PM #
Martina @ KetoDiet

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


Linda 2/28/2015 10:54:44 PM #

Hi Martina,

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


Martina @ KetoDiet 3/1/2015 12:20:55 AM #
Martina @ KetoDiet

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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