Baked Blueberry Keto Pancakes


Step 1Preheat oven to 195 °C/ 385 °F (conventional), or 175 °C/ 350 °F (fan assisted).

Step 2Separate egg yolks from whites. Mix the egg yolks, vanilla extract and stevia together in a bowl, and stir through the ricotta.

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 4Use a sieve to sift in the coconut flour and cinnamon, and mix through, then immediately add the egg white mixture to the egg yolk mixture and gently fold in (allowing the coconut flour to sit and soak up the egg yolks will thicken the mixture and make it harder to work with).

Step 5Pour the pancakes into rounds on a lined greaseproof tray lightly greased with half of the melted coconut oil.

Step 6Top with blueberries and drizzle with remaining melted coconut oil. Bake for 10 to 12 minutes until set on top, and then use a spatula to flip and cook a further 3 minutes.

Step 7Serve warm topped with yoghurt and a drizzle of keto-friendly maple syrup.

Step 8Keep in the fridge in a stored container up to 3 days. Reheat before serving.