Ricotta pancakes made with coconut flour and egg whites, for a carb-free breakfast! Keto-friendly and gluten-free.
Per la ricetta in ITALIANO, clicca QUI!
I am in a rush today, work has been JUST INSANE in the past weeks and I feel like I am running like a headless chicken! I am exhausted!!!
So, before I go back to my desk, let me share with you this SUPER YUMMY and SUPER SOFT gluten-free pancakes, which basically have no-carbs.
Yes you heard me right! Each pancake provides: 57 kcal, 0,8 g carbs, 4,1 g fat, 3,8 G protein.
Because we use coconut flour, these pancakes are extremely soft, so when flipping them, you need to be extra careful. I dropped a few chocolate mini chips, but blueberries would be delicious too in this recipe!
Ingredients (makes 3 pancakes):
- 50 g low-fat ricotta
- 60 g egg white
- 1 tbsp erithytol (@zumub, DISCOUNT CODE: EXPATCUCUNA)
- 1-1/2 tbsp coconut flour (@zumub, DISCOUNT CODE: EXPATCUCUNA)
- 1/2 tsp baking powder
- a pinch of salt
- a dash of cinnamon
- dark chocolate drops (as much as needed)
In a bowl whisk together all the ingredients
Heat up a non sticking pan and divide the batter in 3 (or 2 if you want them bigger). Once they start cooking, drop a few chocolate chips and keep cooking until bubbles start forming on top.
Very gently flip them to the other side and keep cooking for 2 more minutes. Remove from the pan and serve!
I enjoyed mine with no extra syrup on top, but some sugar-free chocolate syrup would also be dead-licious!
If you make this recipe, tag me on IG @the_fit_mediterranean
If you want to try ZUMUB products, you can use my discount code: EXPATCUCINA!