Baked Low-Carb Strawberry Ricotta Pancakes


Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Separate the egg yolks from the egg whites.

Step 2In a bowl, mix the egg yolks, vanilla extract, ricotta cheese and stevia.

Step 3Beat the egg whites until they become thick and form soft peaks. While beating, slowly add the baking soda and cream of tartar.

Step 4Transfer the egg whites into the bowl with the egg yolk mixture and very gently fold in. Using a sieve, slowly add the coconut flour. Be careful not to deflate the mixture completely.

Step 5Place the sliced strawberries onto a baking dish lined with parchment paper and greased with coconut oil. If you only have frozen strawberries, they have to be thawed and the excess juices removed.

Step 6Top with the pancake mixture and add more strawberries on top. Spray with coconut oil and place in the oven.

Step 7Cook for about 15 minutes until slightly browned.

Step 8Place on a serving plate and serve warm. Store in the fridge for up to 3 days.