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Fluffy Lemon Ricotta Pancakes

*keto, grain-free, hflc, 

Preheat griddle on Med/High 375 degrees

Prep time: 30 minutes

Cook time: 20 minutes

Makes 30 pancakes

Serves 10

*Ghee for cooking (approx. 3 Tbsp)



8 eggs separated

1 pkg cream cheese

1 container sheep’s milk ricotta, I use Bellweather Farms 

2 Tbsp brain octane oil, mct, coconut or ghee

2 Tsp ground vanilla bean or 1 Tbsp vanilla extract

Juice from 4 lemons and zest of 2

1 Tbsp. raw unfiltered apple cider vinegar

2 Tbsp golden monkfruit sweetener by Lakanto

2 droppers full of liquid stevia vanilla cream by Sweet Leaf

1/2 cup unsweetened nut or coconut milk. You may add more to thin if it is too thick.

1 1/2 cups blanched almond flour

1/3 cup coconut flour

1 Tbsp tapioca flour

1 tsp. baking powder

1 tsp. baking soda

1 tbsp arrowroot 

1 tsp. sea salt



In Vitamix or other high speed blender-


egg yolks, cream cheese, ricotta, oil/ghee, vanilla bean, , monk fruit, lemon juice and zest, stevia


  1. Blend on high speed for 3-5 seconds, stopping to scrape sides, before blending a second time, or until smooth. 


  1. In separate bowl combine all dry ingredients except arrowroot and sea salt,  and stir to blend.

  2. Blend egg whites until they form stiff white peaks. Add arrowroot and sea salt and blend again until fluffy and smooth.

  3. Combine cheese mixture with dry ingredients and fold in egg whites. 

  4. Melt ghee onto skillet or griddle 

  5. Pour onto heated and greased griddle and cook for 2 minutes per side. 

  6. Serve with dark amber maple syrup or blueberry compote.

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