{low-carb} Pumpkin Ricotta Pancakes

We’ve prepared these Ricotta Hotcakes a lot recently. As they are utterly soft, airy and extra delicious, they’ve become a staple at our house. To make them a bit more suitable for chilly autumn mornings and to celebrate pumpkin season, we adapted the recipe. The result is just as scrumptious and the added pumpkin purée, pumpkin spice and cinnamon give these hotcakes a gentle warmth. You’ll certainly enjoy a stack of these Pumpkin Ricotta Pancakes!

JUMP TO RECIPE

How to make Ricotta Hotcakes

1. In a large bowl, mix together the pumpkin purée, ricotta cheese, egg yolks, almond milk, pumpkin spice, cinnamon, salt and baking powder. When combined sift in the two types of flour and beat until smooth.
2. In a separate bowl whisk egg whites until stiff peaks form.
3. Gently fold in the egg whites and set aside for a bit.
4. In a non-stick pan, heat 1 tsp of butter over medium heat and scoop in about 1/4 cup of batter per Pumpkin Ricotta Pancake.
5. Fry until golden brown, then flip and finish cooking on other side until golden brown.
6. Serve the Pumpkin Ricotta Pancakes with chopped pistachios, a dollop of cinnamon whipped cream and/or drizzle some maple syrup over your stack.

We love to use Walden Farm Syrups to keep our breakfast low carb.

I’m sure you’ll greatly enjoy these pancakes because let’s be real for a second: who does not love to dig into a fluffy stack of pancakes? Especially a guilt-free stack of pancakes! If you’re counting carbs you’ll want to know that a serving of these pancakes has less than 5g of carbs (if you skip the pistachios).

What’s your favourite fall recipe? Please let me know in the comments whether you’re all about pumpkin this season as well!