The Fluffiest Ricotta Soufflé Low Carb Pancakes Only 4 Ingredients Food

4 INGREDIENT KETO LOW CARB VANILLA RICOTTA PANCAKES

Steps:

• Add all ingredients to a blender or whisk together by hand.
• Heat coconut oil in a skillet on medium high heat.
• Use 1/4 cup to measure batter for each pancake.
• Free form pancakes or use an english muffin mold in skillet to form pancakes.
• Allow to cook 2-3 minutes on one side or until you see bubbles forming around edges and center. Flip and cook 1-2 minutes more on other side. Makes a total of 8 pancakes, serving size is 2.
• Enjoy immediately!

RICOTTA SOUFFLé PANCAKES WITH RASPBERRIES

Steps:

• In a bowl, beat egg whites with an electric mixer into soft peaks; beat in sugar until glossy peaks form.
• In another bowl, beat egg yolks until thick, then beat in cheese, flour, butter, rind, and salt.
• Fold one quarter of egg whites into yolk mixture, then fold that mixture back into remaining egg whites.
• Heat a large skillet over medium heat and grease lightly.
• For each pancake, spoon about 3 large tablespoons batter onto skillet.
• Cook for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook for about 30 seconds longer.
• For each serving, place pancakes on a plate and drizzle with a little raspberry sauce, some berries, and a spoonful of crème fraîche.