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lemon ricotta low carb pancakes

Low Carb Ricotta Pancakes {with lemon & blueberries}

These Low Carb Ricotta Pancakes will brighten your morning. They're bursting with lemon flavor, crisp on the outside and almost custard-like on the inside.  
Course Breakfast
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 people
Calories 186kcal


  • lemon zest from 1 lemon
  • 2 tbsp lemon juice from 1 lemon
  • 1 cup rolled oats
  • 1 cup low fat ricotta cheese
  • 1 cup non fat plain Greek yogurt
  • cup egg whites
  • ½ tsp baking soda
  • 1 tbsp honey


  • Zest and juice the lemon and set aside
  • Place the rolled oats in a blender and blend until ground like flour.
  • Add ricotta, yogurt, egg whites, baking soda, honey, lemon juice and lemon zest. Blend until well mixed, scraping down the sides if needed.
  • Heat a non-stick pan to medium. Pour batter into desired size pancakes.
  • When the edges are dry and bubbles have formed in the center of the pancake, gently flip it over for another minute or two. Continue until all pancakes are made.
  • Serve immediately topped with syrup or Greek yogurt and fresh berries. 


These are delicate pancakes, for best flipping, loosen all the edges, then flip. The first couple might be messy--you're normal.


Calories: 186kcal | Carbohydrates: 19g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 233mg | Potassium: 146mg | Fiber: 1g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 2.3mg | Calcium: 195mg | Iron: 0.9mg