The Fluffiest Ricotta Soufflé Low Carb Pancakes

These 4-Ingredient Ricotta pancakes are incredibly light and fluffy, delicious pancakes out there. There are also low-carb and gluten free. Don’t let these strange terms turn you off, but experience the thickest and fluffiest pancake of your life and thank me soon! Such a tasty dessert or breakfast treat that melts in your mouth!

Best 4-Ingredient Fluffiest souffle pancakes. Low-carb. Paleo friendly, Gluten free. Pin this for later

Ok, I came up with flouress, low-carb and gluten free version because I don’t like the overstuffed and over-bloated feeling in my belly when I eat the regular pancake loaded with sugar and flour. I’m going to try to make a regular version too and share it later, but for now I hope you enjoy this low carb version.

This recipe is good for 9-10 pancakes. Totally shareable and after 2 or 3 pancakes you feel full. By the way, the pancakes can be stored in a refrigerator for up to 5 days and they can be enjoyed as a bun for your meats perfectly.

Ingredients

4 large eggs (separate egg yolks from egg whites)

4 TBS Ricotta cheese (can sub for low fat Ricotta cheese)

2 TBS Almond flour (can sub for reg. or Gluten free flour)

1/2 teaspoon baking powder

Optional – 1 tsp Brown sugar (can sub for granulated sweetener of choice)

Directions

Preheat your pan on medium heat
Separate the eggs, there must be no yolk in the white.
In one bowl, mix together the egg yolks, ricotta cheese, sugar and almond flour until smooth.
In the second bowl add 1/2 teaspoon of baking powder to the whites and beat the whites on high speed using a hand mixer until they are fluffy, form a nice peaks and hold their peaks. It should take about 5-6 minutes and the egg whites mixture should look something like this:
Photo credit: Making cloud bread. Click photo for recipe

Combine the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
Spoon the mixture into 3 even rounds onto oiled pan ( I use Pure Avocado oil. I love it for it’s mild flavor and high heat up to 500 Degrees F ), and cover the pan with the lid.
Cook the pancake for about 3 minutes. Take a peak half way to make sure it is not burning. Then flip over, cover lid and cook for another 2 minutes and watch it until they become nice and golden brown. At this point you should be able to recognize the desired color of your pancake.
Remove from pan and and enjoy warm however you like – with butter, fruit or a boot of maple syrup

Nutrition Facts:

55 cal per pancake, 4g fat, 1g carb, 0,2g sugar, 3,8g protein

Let me know how you’re enjoying these pancakes and if you agree if they melt in your mouth with good flavor. Did you try these pancakes and what you think??! Tell me your feedback on my Facebook page or throw me #TheBigAppleMama hashtag on Instagram or other social so it will be easy for me to find your creation and give it a love!

Remember the key to this recipe is 1. to beat the egg whites to stiffs (need about 5-7 minutes) 2. Cover with lid while cooking. Look how fluffy they are on the photo above. But don’t worry if they lose their rising once you remove them from the pan and place them on the plate.

See this Ricotta Pancakes video recipe in action for no-fail results:

Disclosures: Some affiliate links are present in this post. Thank you for supporting my blog. The Ricotta pancake recipe is my own creation and all photos are mine. Hope you enjoy. Do not take without permission/credit. My photos were inspired by an Instagram Photo and Japanese style souffle pancakes. I’m going to try and post a regular version next.

Photo credit Kana_Matsubara

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The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Irina Davey of TheBigAppleMama.com

Recipe type: Low-Carb

Cuisine: Any

Serves: 10

Ingredients

4 large eggs (separate egg yolks from egg whites)
4 TBS Ricotta cheese (can sub for low fat Ricotta cheese)
2 TBS Almond flour (can sub for reg. or Gluten free flour)
½ teaspoon baking powder
Optional – 1 tsp Brown sugar (can sub for granulated sweetener of choice)

Instructions

Preheat your pan on medium heat
Separate the eggs, there must be no yolk in the white.
In one bowl, mix together the egg yolks, ricotta cheese, sugar and almond flour until smooth.
In the second bowl add ½ teaspoon of baking powder to the whites and beat the whites on high speed using a hand mixer until they are fluffy, form a nice peaks and hold their peaks. It should take about 5-6 minutes and the egg whites mixture should look something like this (See post)
Combine the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
Spoon the mixture into 3 even rounds onto oiled pan ( I use Pure Avocado oil. I love it for it’s mild flavor and high heat up to 500 Degrees F ), and cover the pan with the lid.
Cook the pancake for about 3 minutes. Take a peak half way to make sure it is not burning. Then flip over, cover lid and cook for another 2 minutes and watch it until they become nice and golden brown. At this point you should be able to recognize the desired color of your pancake.
Remove from pan and and enjoy warm however you like – with butter, fruit or a boot of maple syrup

Notes

Nutrition Facts:
55 cal per pancake, 4g fat, 1g carb, 0,2g sugar, 3,8g protein

Author
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Irina

Irina is mom of 3 from NYC, blogger, loves to cook, travel and entertain. Follow her blog and enjoy her tips on Food & Travel, Lifestyle & Healthy Recipes.