I Almost Gave Up On Pancakes
It was last week Tuesday, yeah…tuesday afternoon because I was in the thick of season two Party of Five, when I just went for it. I read f i f i t y-b i l l i o n keto pancake recipes and tried and tested SEVEN. Each recipe was tweaked and assessed for taste, texture, titillation, and tendency to get tough after a few minutes left in the elements (on my kitchen counter). The result? I guess they tasted good-everything tastes good with syrup on it. The problem was each recipe was either dense and heavy, tough, dry, eggy, or so filling that I was bloated for three days.
That’s when I swore off low carb pancakes. My psyche and my digestive system just couldn’t take another lb of almond flour….And then I promptly un-swore off pancakes when I woke up yesterday and really wanted some pancakes. Hrumph.
SO I took some of the things I know about cooking chemistry and this super good waffle recipe I made once, and I went for it. And I liked it.
Pancaking Points To Remember
What makes these pancakes work is that the heavy, rich ricotta and drippy almond butter gives them enough fat and protein to build a sort of network or structure for the air bubbles to lift up. That’s usually gluten’s job but gluten wasn’t invited.
So to get enough of that “lift” we could use a boat load of eggs and get really eggy, or we can beat the whites to stiff peaks and we can beat the yolks and sugar together, which also helps add lift and structure.
Just a touch of almond flour and coconut flour give our wet mixture something to firm up, while drippy natural almond butter lends a bit more fat for flavor and bulk without drying the mix. And there you have it, soft and fluffy with an almost souffle center that once cool, is very much like a good ol’ pancake.
But flipping these babies is tricky so keep reading for my never fail, pancake flipping perfection tips 👇
Soft & Buttery 🥞Ricotta Pancakes
Pancakes + Souffle – (Carbs + Gluten) = One Deliciously Edible Math Problem
There are no photos of the flipping because it’s delicate stuff
but I will explain as best I can, textually.
1. Keep the pancakes 2-3 inches in size.
Nearly silver dollars for the best rise and flip.
2. Cook them low and slow to prevent burning and breakage.
Covering the skillet helps trap the heat and cook them evenly.
3. Once ready, slide the spatula gently 1/2 to 3/4 under the pancake and lift!
This isn’t a pancake you want to completely lift up in the air and slam down on the pan.
If you lift it halfway and sort of push it over with the spatula, it will fall without smearing or becoming lopsided. Try it!
If you burn the first one, don’t worry.
You’ll just be topping it with a bunch of stuff anyway.
The Buttery Effect-
Salt (from the ricotta) mimics that buttery sensation + slightly fried in oil
I used peanut oil and the edges fried so that when I taste tested one
I almost died of sheer pancake pleasure.
Kinda crispy edges with a sweet and soft center.
Just like mom used to make.
So give it a shot and tell me I’m not crazy! Oh, and it’s worth all the work that you are about to read via the recipe below 🙌 *Resist the urge to use butter or coconut oil in the pan on these. An oil that can withstand high heat (high smoke point) is important so you don't get crusty, burned pancakes.
**IF you find your batter becomes too thin after sitting while the other baby cakes bake, add just a sprinkling of almond flour to bring it back together. Mom would always pinch a bit more baking powder in if the batter had sat for long, too and everyone knows-mom knows best.
Amount Per Serving Calories 131Total Fat 10gCarbohydrates 5gFiber 1gSugar 0gProtein 8g
*Resist the urge to use butter or coconut oil in the pan on these. An oil that can withstand high heat (high smoke point) is important so you don't get crusty, burned pancakes.