Flourless Ricotta Pancakes

The recipes are for one serving each, which is 3-4 small pancakes. Double or multiply the recipe as many times as necessary.


  • 125g ricotta (half a pot)
  • 2 eggs
  • 3 tbsp ground almonds
  • 1 small/medium banana

  • 125g ricotta
  • 2 eggs
  • 3 tbsp ground almonds (can omit)
  • pinch of salt


Blend all the ingredients together just gently, avoid over mixing. A thicker batter is better and will cook without sticking. Use a bit of 1kcal spray or coconut oil (to add to the flavour) to cook the pancakes slowly on low-medium heat and turn once the bubbles have stopped coming up. Serve immediately with toppings of your choice and enjoy them for breakfast, lunch or dinner. I prefer mine with blueberries, raspberries and M&S vanilla coconut yoghurt.

Energy: 298kcal, 21g protein, 18g fat, 11g carbs.

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