a stack o f lemon blueberry ricotta pancakes with blueberries and butter on a grey plate

Low Carb Lemon Ricotta Blueberry Pancakes

A low carb and sugar-free alternative to the traditional pancake, these Grain-free Lemon Ricotta Pancakes with Blueberries are fluffy pillows of perfection bursting with tart lemon and sweet blueberries. An easy but luxurious weekend breakfast or brunch treat!

a blue plate with low carb lemon ricotta blueberry pancakes

I love a glamorous weekend breakfast. There is so little time during the work week that I seldom even eat breakfast, let alone the fancy and inventive recipes that I adore. One of my absolute favorite activities is trying a new brunch spot. But the problem that constantly arises is that I have yet to find a restaurant that serves a grain-free sweet breakfast option.

Eggs are almost always an easy find, but I do occasionally love a waffle or pancake breakfast. I just wish some restaurants would get on board. Until then, it’s breakfast-in-bed with my favorite grain-free pancake recipe: Lemon Ricotta Blueberry.

a mixing bowl filled with pancake batter

In my opinion, these pillowy-soft, fluffy pancakes are restaurant worthy. Tangy lemon and luscious ricotta pairs perfectly with sweet blueberries. Drizzle a little sugar-free maple syrup, or top with some fresh whipped cream and you have the most indulgent breakfast or brunch treat. This is the kind of recipe that will make you question why you ever let anyone else make you pancakes.

One important tip for you before you get into the kitchen: Cooking should be low and slow. Almond flour burns faster than wheat flour, but another issue that arises is the fact that you need to give the center ample time to cook up, so low and slow is best. Undercooked pancakes are a huge turn-off and that can and will happen here if you try to rush it. If you cook these pancakes on medium or high heat, the interior will be soggy while the exterior looks a perfect golden brown. Almond flour is not wheat; it has to be handled differently. I suggest a medium-low to low heat and about 2-4 minutes before flipping. Add your blueberries and then flip over the pancake to cook for another 2-4 minutes.

a half-eaten stack of lemon blueberry ricotta pancakes

Please see my Low Carb Lemon Ricotta Blueberry Pancakes recipe on Joy Filled Eats

Other Low Carb Lemon Recipes you will love:

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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