Keto spinach and ricotta pancakes

Keto spinach and ricotta pancakes with egg, almond flour and grass-fed butter: savoury and quick to make – a simple low-carb recipe for the frying pan.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 22 g
• Fat: 32 g
• Carbs: 6 g

Ingredients

• 3 organic eggs
• 100 g ricotta cheese
• 50 g almond flour
• 1 handful of spinach
• 1 tbsp butter
• 1 pinch of salt
• 1 pinch of nutmeg

Method

You’ll need: frying pan · chopping board · knife · spatula

1. Wash the spinach, wilt it briefly in the frying pan and squeeze out any excess liquid. Then chop it finely.
2. Whisk the eggs with the ricotta, almond flour, salt and nutmeg into a smooth batter. Fold in the chopped spinach evenly.
3. Heat the butter in a frying pan over a medium heat. Add small portions of batter and spread them into rounds.
4. Cook the pancakes until golden underneath. Turn them carefully and finish cooking on the second side.
5. Work through the rest of the batter in batches and keep the finished pancakes warm. That way they stay soft and are less likely to break.
6. Serve the keto spinach and ricotta pancakes warm. A dollop of ricotta or a little olive oil goes well with them.

Good to know

These pancakes are savoury, soft and pleasantly simple. I especially like them when things need to be quick but I still want a proper meal on the plate.

Swaps

Ricotta → cottage cheese (also provides protein) | Almond flour → coconut flour, in a smaller amount (also provides fibre) | Grass-fed butter → ghee (pure butterfat; contains milk) | Spinach → chard (also contains minerals, slightly stronger flavour)

Allergens

Contains egg, milk and tree nuts (almonds). For children, season mildly. In pregnancy, cook the eggs right through and use well-chilled ricotta made from pasteurised milk.