I love pancakes, all kinds of pancakes! Look at how fluffy these are, Mmmm! No sweetener needed for this one either. This recipe is a variation of my original Low-Carb Pancake recipe. I used my Revised Low-Carb Gluten-Free Flour Mix for this recipe and increased the ricotta cheese a little. They turned out moist, fluffy and delicious! Just how a pancake should be. Blueberries or sugar-free chocolate chips would be wonderful additions to this recipe, but I decided to keep it simple for the first go-around. Now on to the recipe.
- 1 cup of one of my Low-Carb Gluten-Free Flour Mixes (27-34.5 carbs)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon guar or xanthan gum (optional, but allows them rise higher)
- 1/2 teaspoon cinnamon
- 1/2 cup whole milk ricotta cheese (3.75 carbs)
- 2 eggs
- 1/2 cup water
- 1/2 teaspoon vanilla
Heat your griddle or large skillet over medium heat.
Start by combining all of the dry ingredients in a small bowl and whisk to combine. Combine the remaining wet ingredients in a medium sized mixing bowl and whisk until smooth.
Add the dry ingredients to the wet mixture and stir until no lumps remain.
Allow the batter to sit for 1-2 minutes to thicken up a little.
Season your griddle/skillet with a little oil. Spoon the batter onto your hot griddle/skillet and cook until the sides are set and the bottom in golden brown.
Flip the pancakes over and cook for another minute or so until they are set in the middle. They will spring back when lightly pressed in the center.
Remove from the griddle/skillet and top with butter and your favorite low-carb syrup. Sugar-Free pie filling would be out of this world delicious! I hope you enjoy these moist, fluffy pancakes!
|Enjoy! Makes 6 (4 inch) pancakes with roughly 5 carbs each if you use Flour Mix #3|