Baked Strawberry & Ricotta Pancakes

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4 from 96 votes

Baked Strawberry & Ricotta Pancakes

25 minutes
Calories 340kcal


  • 2 large eggs (separated, free range or organic)
  • 2 tablespoons coconut flour
  • 2 tablespoons dry coconut
  • 1/2 cup ricotta cheese (separated, free range or organic)
  • 1/2 teaspoon extract (separated, free range or organic)
  • 1 tablespoon extra virgin coconut oil (separated, free range or organic)
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/2 cup strawberries (separated, free range or organic)
  • 10 drops stevia extract (separated, free range or organic)


  • Preheat the oven to 175 °C/ 350 °F.
  • Separate the egg yolks from the egg whites.
  • In a bowl, mix the egg yolks, vanilla extract, ricotta cheese and stevia.
  • Beat the egg whites untill they become thick and form soft peaks.
  • While beating, slowly add the baking soda and cream of tartar.
  • Transfer the egg whites into the bowl with the egg yolk mixture and very gently fold in.
  • Using a sieve, slowly add the coconut flour.
  • Note: After adding coconut flour, be careful not to deflate the mixture completely.
  • Place the sliced strawberries onto a baking dish lined with parchment paper and greased with coconut oil.
  • Note: If you only have frozen strawberries, they have to be thawed and the excess juices removed.
  • Top with the pancake mixture and add more strawberries on top.
  • Spray with coconut oil and place in the oven.
  • Cook for about 15 minutes until slightly browned.
  •  Enjoy!


Calories: 340kcal

Originally posted 2019-02-20 17:51:23.

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