Poppy seed lemon pancakes are one of the best keto breakfast recipes which are very easy to follow. The key to these low carb pancakes is almond flour and ricotta. It’s perfect for those who avoid gluten, watch their carbs, or just want to try something different.
How to Make Low Carb Lemon Poppyseed Pancakes
Prepare Lemon: Zest one lemon and then juice it.
Mix Wet Ingredients: In a mixing bowl, combine lemon zest and juice, eggs, liquid stevia, vanilla extract, and ricotta cheese. Stir well.
Add Dry Ingredients: Whisk in almond flour, baking powder, poppy seeds, ground flax seeds, and a pinch of salt until smooth.
Cook Pancakes: Heat olive oil in a skillet over medium heat. Scoop ¼ cup of batter for each pancake and cook for 2-3 minutes per side, or until golden.
Make Lemon Glaze: While pancakes cook, mix powdered erythritol, almond milk, and lemon juice to create the glaze.
Serve: Drizzle lemon glaze over pancakes and sprinkle with additional poppy seeds. Enjoy your tasty keto breakfast!
Related:
- Keto Flaxseed Pancakes with Almond Flour
- Farmer Cheese Pancakes
- Coconut Flour Pancakes
- Keto chaffles recipe
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Keto Lemon Poppy Seed Pancakes
Ingredients
For Pancakes
- 7 oz ricotta cheese whole milk
- 3 large eggs
- 1 lemon zested & juiced
- 1/4 cup almond flour
- 2/3 tsp baking powder
- 2/3 tbsp Poppy seeds
- 1 tbsp ground flax seeds
- 1/2 tsp vanilla extract
- 12 drops liquid stevia
- 1 tbsp olive oil for cooking
- pinch sea salt
For Lemon Glaze
- 1/4 cup So Nourished Erythritol
- 2 tbsp almond milk
- 1/2 lemon juiced
Instructions
- Prepare one lemon. Zest the whole fruit then press the lemon to get the juice.
- Place the lemon zest and juice in a mixing bowl then crack the eggs into the bowl. Stir well together with the liquid stevia, vanilla, and ricotta cheese.
- Whisk the mixture with the dry ingredients until smooth.
- Heat the olive oil in a skillet over medium heat. Scoop ¼ cupfuls of the batter onto the heated oil but do not fill the cup to the brim. Fry for 2-3 minutes. Flip the pancakes over and leave for another 2 minutes or until the pancakes turn golden. Repeat for the remaining amount of batter.
- Start making the lemon glaze while frying the pancakes. Mix the lemon juice with the powdered erythritol and almond milk. Stir well.
- Glaze the pancakes with the lemon mixture. Serve with some poppy seeds on top. Enjoy!
