Comments on: 4 Ingredient Keto Low Carb Vanilla Ricotta Pancakes

By: Brenda Bennett

Brenda Bennett — Wed, 17 Jun 2026 11:48:01 +0000

Thanks for trying the recipe and sharing your experience! These ricotta pancakes are actually designed to be thinner and more delicate than traditional fluffy pancakes. They’re closer in texture to a crepe or the classic keto cream cheese pancakes, which is why the batter is naturally thinner.

For best results, I recommend keeping them small (about 2–3 tablespoons of batter each) and letting them cook until the edges are well set before flipping. Adding almond flour will definitely make them thicker and more pancake-like, but it will change both the texture and nutrition information. If you’d like to experiment, a tablespoon of coconut flour may help thicken the batter with minimal impact, though it will still alter the recipe.

If you’re looking for a fluffier pancake, I have several other recipes you might enjoy:

• My Cottage Cheese Pancakes are thicker and higher in protein. https://www.sugarfreemom.com/recipes/sugar-free-low-carb-keto-cottage-cheese-pancakes/

• My Baked Fluffy Yogurt Pancakes have a light, fluffy texture similar to traditional pancakes. https://www.sugarfreemom.com/recipes/easy-keto-high-protein-baked-fluffy-yogurt-pancakes/

• My Sheet Pan Pancakes are another easy option that bakes up nice and thick without needing to flip individual pancakes. https://www.sugarfreemom.com/recipes/low-carb-keto-sheet-pan-pancakes-recipe-no-flour/

I appreciate you taking the time to leave a review, and I’m glad the almond flour adjustment helped create a texture you enjoyed!

By: Maryann F

Maryann F — Tue, 16 Jun 2026 17:39:32 +0000

In reply to mindy.

The batter was too thin and ran into the other pancake. After the first two, I added 5 tablespoons of almond flour. The batter was still a little runny, but there was a little more texture which made them easier to flip. The first one reminded me of crepes, after the addition of the almond flour they looked more like pancake.
I don’t know what the new macros would be. I also wonder if adding something else would have helped thicken the batter and not change the macros too much.

By: Paul

Paul — Mon, 05 Jan 2026 00:25:41 +0000

Please consider posting a recipe for Kimchi Jeon-style pancakes. Very few (if any) websites use (unflavored) whey protein isolate in their ingredient list for kimchi pancakes, which ensures a crispy end product. Swapping out some of the cream with kimchi juice would result in a thinner crepe-style batter and also ensure they maintain their flavorful, crispy characteristic. Almost all recipes I have found online for “Keto” kimchi jeon rely on starches for crisping in quantities large enough to reach daily keto carb limits and could easily spike glucose levels and pull someone out of ketosis. It’s a good reminder to everyone to remember that just because a recipe is titled “keto” doesn’t mean it is. Often, these people are following a paleo diet or low-carb diet, and something as simple as a couple of small kimchi pancakes could easily count as the entire day’s allotment of carbs. Your recipe idea of using ricotta cheese is a brilliant idea for a base, as that is a protein-rich ingredient and would promote a crispy Maillard reaction. Cottage cheese blended to a smooth yogurt-like consistency might also work. Normally, I don’t like cottage cheese at all, but it works great for making crispy keto chips, so I don’t see why this wouldn’t also apply to crispy Korean pancakes. Korean food is the one thing I miss on Keto. Thanks for this idea. I can’t wait to try it!

By: Jay

Jay — Tue, 06 May 2025 20:49:19 +0000

In reply to Krystal. I recommend Walden Farms sugar free Pancake syrup. Delicious with pancakes.

By: Brenda Bennett

Brenda Bennett — Thu, 06 Mar 2025 20:40:05 +0000

In reply to Ruth Gibbins. Thanks so much Ruth!

By: Ruth Gibbins

Ruth Gibbins — Thu, 06 Mar 2025 19:55:40 +0000

I made a half recipe batch -but with 0% Greek yogurt instead of the cheese. ( not a cheese fan but I had the yogurt sitting in my fridge!)
I cooked in butter and made three from my batch, they were excellent and not eggy at all. I used vanilla whey protein powder which gave just the right amount of sweetness.

By: Sylvia Ferguson

Sylvia Ferguson — Mon, 06 Jan 2025 03:02:54 +0000

Thanks for sharing! Not everyone is able to invest in good healthy cookbooks.

By: Brenda Bennett

Brenda Bennett — Tue, 27 Feb 2024 12:17:17 +0000

In reply to Laurie. Thanks so much!

By: Laurie

Laurie — Tue, 27 Feb 2024 11:54:21 +0000

In reply to mindy.

I took your pancake recipe on vacation, the dry part, bought the wet ingredients there. Baked, froze, had pancakes almost every day.💜

By: Brenda Bennett

Brenda Bennett — Fri, 26 Jan 2024 15:55:31 +0000

In reply to Laurie Kulhawik. Thank you so much Laurie!

By: Laurie Kulhawik

Laurie Kulhawik — Fri, 26 Jan 2024 14:14:41 +0000

In reply to Brenda.

Finally, a keto pancake to love! I dislike those with almond flour. and happily, these freeze well. I put in zipper bag, with a piece of waxed paper or parchment paper between. yum.

By: Laura

Laura — Tue, 09 Jan 2024 02:57:27 +0000

In reply to LInda.

No, depends on what protein powder you used. I replaced the protein powder with same ratio oat flour. Also same ratio almond flour also works..

By: Laura

Laura — Tue, 09 Jan 2024 02:55:50 +0000

I don’t use protein powder so I substituted 1 to 1 ratio of oatmeal flour. Will do 1 to 1 substitute with almond flour next time. Added 2 T sweetener as well. But if making for kids, could definitely use 1 banana instead. Very similar to the toddler pancakes minus the salt and baking powder.

By: Kyra Winkelman

Kyra Winkelman — Mon, 12 Jun 2023 15:17:59 +0000

Soooo good! I’ve made this before and it just keeps getting better. Better than any flour pancakes. Thank you Brenda! ❤️

By: Kathleen Funk

Kathleen Funk — Sun, 26 Mar 2023 15:22:00 +0000

In reply to Velvet. I added a quarter cup of coconut flour and a pinch of sea salt and they turned out perfect