Fluffy Low-Carb Chocolate Pancakes

Step 1Mix the dry ingredients: cacao powder, Erythritol, cream of tartar, baking soda and vanilla powder (or cinnamon).
Note: Cream of tartar and baking soda act as leavening agents. This is how it works: To get 2 teaspoons of gluten-free baking powder, you need ¹/₂ a teaspoon of baking soda and 1 teaspoon of cream of tartar. Instead of this mixture, you can also use gluten and aluminum free baking powder.

Step 2Crack the eggs into a bowl, add the ricotta cheese, and beat using a hand whisk.

Step 3Add the dry ingredients and mix well.

Step 4Grease a pan with some ghee or coconut oil and once hot, using a spoon or ladle, create small pancakes. You can use pancake molds like these to create perfect shapes.

Step 5Cook on low-medium heat for about 5 minutes until the top of the pancake starts to firm up and you see bubbles forming on top. Then, remove the pancake mold (if used), and flip on the other side. Cook for another minute just to crisp up. Repeat for the remaining pancakes and grease the pan as needed.

Step 6Enjoy with your preferred toppings or let them cool down and place in the fridge in an airtight container for up to 5 days - or freeze for up to 3 months. You can optionally serve the pancakes with full-fat yogurt, sour cream, berries and sugar-free syrup. Apart from sugar-free maple syrup, you can make any flavours you like. I made cherry syrup using Sukrin Clear syrup and cherry extract.