These easy low carb blender pancakes will brighten your morning with the sunny taste of lemons and mixed berries. A fabulous gluten-free breakfast treat.
My kids all seem to have one track minds, just like their old mum. Turns out that they dream about food as much as I do. Maybe it’s a hereditary trait, passed on through the genes of food-obsessed people. Or maybe it’s taught when they are really young and impressionable, watching as their mother thinks and schemes and daydreams about her next meal. However it’s passed on, my kids all surely have caught that bug. My littlest in particular. The moment I pick her up from school, the first thing she asks is “What are we having for snack?”. And almost immediately after that, she then asks “What are we having for dinner?”. And the first thing out of all of their mouths when they get up is not “Good morning, dearest mother”, but “What’s for breakfast?”.
As much as I love sharing the joy of food with my kids, this does have a tendency to put some undue pressure on me at times. This will come as a shocker to you but sometimes I have nothing prepared and have zero idea what I am going to feed those hungry little mouths. And I’ve been sorely lacking in the breakfast inspiration lately. They get out of bed, stare at me expectantly and I look back blankly. I’m not going to lie, we’ve been resorting to a lot of rice cakes and peanut butter over the past few weeks. I really need to build back up my frozen stash of muffins. Emergency breakfast muffins are vital to my sanity.
But just to shake things up last week, I whipped up these Lemon Ricotta Blender Pancakes. The funny part is that I’d thought of these ages ago and even had them written down in my ever-growing list of recipe ideas. And then my friends at A Sweet Life send me a conventional recipe from Smitten Kitchen and asked if I could make them over for a low carb diet. That recipe was paired with sautéed apples, which didn’t really appeal to me because apples are carby little buggers. I wanted to pair the pancakes with raspberries instead. I looked in my freezer for the bag of frozen raspberries I was certain I had, I couldn’t find them. Some hungry little mouth had managed to use them up and I am pretty sure it wasn’t me.
So triple berry sauce it was. You could really do any berry here and it would be fabulous. A great breakfast for those hungry little mouths in your family.
Please see my low carb Lemon Ricotta Blender Pancakes Recipe on A Sweet Life.
Julius Minor says
Lol… I can definitely relate to the kids always asking “what’s for dinner?”… Especially when all of their friends are eating processed foods. Even though I love lemons, I would’ve never thought to add berries into the recipe. The word fruit alone makes me nervous… I will have to tweet this one thanks!
Carolyn says
Thanks, Julius. Don’t be too afraid of a little fruit. I was so happy to discover that most berries are pretty low carb…mind you, I still don’t go to town on them or anything. A half serving usually hits the spot!
Julius Minor says
Your welcome… Good point about the berries. On the other hand, this recipe coupled with sauteed apples sounds dangerous…lol… Last year I went 8 months only getting my carbs from avocados. Then on Thanksgiving I tried an apple pie with caramel drizzle from a grocery store which turned out to be my kryptonite. I ate a whole one everyday for about a week.So for me,the apples are a no go. Never the less your recipes are awesome… You have a new Fan! Thanks…
samuel says
very nice recipe
Shari says
Is the carb count listed including the berry sauce? And if so, how much sauce?
Carolyn says
Yes, it includes the sauce. It’s about 1 1/2 tbsp per serving.
Deborah @ The Harvest Kitchen says
Beautiful Lemon Ricotta Pancakes and I love this berry sauce – definitely making!!
Toria says
My BFF has Fructose Malabsorption, which means she can’t eat almost everything. 🙁 I’ve been trying to find recipes to help her get some variety in her ridiculously limited diet. She can have everything in these pancakes except for the coconut flour. Can you recommend a substitute (gluten-free) that I can use, or suggest the right amount of additional almond flour? Thanks!
Carolyn says
Poor thing! Try another 1/4 cup or so almond flour. Maybe even 1/3 cup.
Toria says
Thanks, I do that.
Andrew Hopkins says
I made this tonight! OMGosh!!! It is so YUMMY!!!
It is great recipe!!
Jennifer says
The batter and syrup were very tasty. I had to use cream cheese because I forgot the ricotta at the store. I could not get mine to cook through or be able to flip. I tried raising the heat…lowering the heat to cook longer..and still it would not set in the middle or flip without breaking apart. It was very tasty though, even if I had to eat them in a messy broke up fashion. So my question is: Did I fail just because I didn’t use ricotta or is my technique off. I would try them again if it was just because I didn’t use the right cheese. Do you think I could try baking them in a muffin tin? I seem to have better luck with your grab and go pancake recipes.
Carolyn says
I haven’t made them with cream cheese so I really can’t say. It might make them thicker which would mean they wouldn’t set properly in the middle. Cream cheese has thickeners that ricotta does not have.
Emily says
I used ricotta and had the same issue with not being able to flip and not really setting. It ended up broken up and more dough like. Wonder what I did wrong. But the berry syrup was wonderful and the dough wasn’t bad just unpancake like. Nice though.
Emily says
I also noticed that the dough maybe was a bit too thick, maybe should add a bit more water? I love pancakes and would love for it to work for me.
Emily says
Sorry to keep blowing up this post, but I added a bit more water and a little heavy cream to the rest of the batter and cooked with coconut oil on medium low for a lot longer till browned on each side. It turned out more like a pancake, albeit, still a tad crumbly but tasty.
Susan Davies says
Don’t understand what happened. Could not flip pancake without an absolute mess! Followed recipe to a tee. Good taste but not one solid pancake in the batch. Suggestions?? I used coconut oil spray for pan, adjusted heat up/down, adjusted size of pancake….all a mess. Please advise.
Thank you,
Susan
Carolyn says
I honestly can’t say as no one else has really had this problem. Did you keep them small (under 4 inches?). What almond flour did you use?
dropofrain says
Carolyn, you should check old comments on A Sweet Life blog where you posted this recipe originally – all of them had the same problem. These did not flip no matter what I’ve tried. Smelled good, tasted good but they did not look like a pancake. I ended up with a crumbly mess- just like a pile of a burned wet almond flour. And I followed the recipe to the t. I baked the rest of my batch in an oven. Sauce on the other hand, is a keeper.
Carolyn says
Thanks, I will look into it.
Amy says
I just made the recipe and substituted Kite Hill Ricotta (dairy free) and it is lovely! Thanks Carolyn 😀
B says
These pancakes were objectively terrible, to make and to eat. They were impossible to flip and broke apart. After the first batch I tried adding an extra egg in hopes of adding some structure, but no luck. Ended up adding about 1/4 cup AP flour, which defeats the purpose of the low carb recipe and still didn’t improve the pancakes much – though about half of them did come out flippable with the flour added. The resulting mess did not even taste good – gluey and dry at the same time. I don’t know what this recipe needs, other than to be reworked and thoroughly TESTED. Next time I’ll save myself the headaches and the entire sink full of dishes, and just scramble a couple eggs instead. Overall, a waste of time and ingredients.